THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


FROM  THE  LIBRARY  OF 
COUNT  EGON  CAESAR  CORTT 


NEW    ENGLAND 


BOOK    OF    FRUIT 


BOSTON: 

PRINTED  BY  8.   N.   DICKINSON   &    CO. 
52  WASHINGTON  STREET. 


Barf  Lett  t'ear 


Containing  the 
APPLE, PEAR,  PEACH  ,PLUIY1,  CHERRY,  GRAPE  &<r 


.BoIWEB ,  PUBLISHERS . 


NEW  ENGLAND 

BOOK    OF    FRUIT; 

CONTAINING  AN  ABRIDGMENT   OF 

MANNING'S  DESCRIPTIVE  CATALOGUE 
I! 

OP  THE  MOST  VALUABLE  VARIETIES   OP  THE 

PEAR,  APPLE,  PEACH,  PLUM,  AND  CHERRY, 
FOR  NEW  ENGLAND^CULTURE. 

T.O  WHICH  ARE  ADDED  THE 

GRAPE,  QUINCE,  GOOSEBERRY,  CURRANT,  AND  STRAWBERRY; 
WITH   OUTLINES  OF 

MANY  OF  THE  FINEST  SORTS  OF  PEARS 

DRAWN  FROM   NATURE  ; 

WITH   DIRECTIONS   FOR  PRUNING,  GRAFTING,  AND   GEN* 
ERAL   MODES    OF   CULTURE. 

THIRD  EDITION,  REVISED   AND  ENLARGED. 

BY  JOHN  M.  IVES. 


SALEM: 

W.   &   S.  B.  IVES. 

BOSTON :  W.  J.  REYNOLDS  &  CO.,  B.  B.  MUSSEY  &  CO. 

AND   FOR  SALE  AT  MOST    OF    THE    AGRICULTURAL   AND    SEED    STORES   IN 

THE  UNITED   STATES. 

1847. 


Entered  according  to  Act  of  Congress,  in  the  year  1847, 

BY  JOHN  M.  IVES, 

In  the  Clerk's  Office  of  the  District  Court  of  the  District  of 
Massachusetts. 


A/3 


PREFACE. 


IN  publishing  a  third  and  enlarged  edition 
of  this  Manual,  we  have  retained  the  outline 
drawings  of  most  of  those  Pears  found  in  the 
previous  edition,  they  being  proved  from  ex- 
perience to  be  desirable  kinds.  Many  vari- 
eties of  Fruit,  particularly  Pears,  are,  so  far  as 
our  own  observation  and  experience  go,  hard, 
ly  worthy  of  cultivation  :  they  are  therefore 
omitted.  We  have  not  inserted  drawings  of 
Apples  or  Peaches,  from  the  difficulty  of  iden- 
tifying these  fruits  by  a  single  specimen.  Our 
object,  as  said  in  the  former  edition,  has  been 
to  bring  together  the  experience  of  practical 
cultivators  in  a  condensed  form,  and  at  a  low 
price. 

M351B79 


VI  PREFACE. 

The  initial  M.  is  placed  at  the  end  of  those 
varieties  which  were  originally  described  by 
Mr.  Manning  in  the  first  edition  of  the  "  Book 
of  Fruits ;  "  his  description  being  retained. 

The  present  edition  contains  a  descriptive 
catalogue  of 

69  varieties  of  Pears. 
55       "        "  Apples. 
24      "         "  Peaches. 
29       "         "  Plums. 
19       "         "   Cherries. 
Also   Currants,    Gooseberries,    Strawberries, 
Quinces,  and  Grapes. 

J.  M.  I. 


CONTENTS. 


Page. 

Root,  Sap,  &c., 1 

Transplanting, £ 

Pruning, 8 

Blight,  Canker,  and  Insects, 11 

Salt,  Ashes,  Clay,  and  Manure, •. 17 

Grafting, 20 

Stocks  for  Pears, 24 

Budding,  or  Inoculation, 25 

Raising  Fruit  Trees  from  Seeds, 26 

On  preserving  Pears, 30 

Cultivation  of  the  Apple, 31 

Cultivation  of  the  Pear, 49 

Cultivation  of  the  Peach, 96 

Plum  Stocks  for  Peaches, 103 

Cultivation  of  the  Plum, 104 

Cultivation  of  the  Cherry, 114 

Cultivation  of  the  Grape, « 119 

Cultivation  of  the  Quince,- . 129 


Vlll  C  ONTENTS. 

Page. 
Cultivation  of  the  Raspberry, « •  130 

Cultivation  of  the  Gooseberry, 13J 

Cultivation  of  the  Currant, 133 

Cultivation  of  the  Strawberry, • 135 

Fruit  Trees  Girdled  by  Mice, 139 

Gathering  and  preserving  Pears, • 140 


NEW  ENGLAND  FRUIT  BOOK. 


ROOT,    SAP,    ETC. 

THE  root  being  the  commencement  and  found- 
ation of  trees,  its  office  is  to  collect  and  apply  the 
food  which  forms  and  determines  its  growth; 
hence  if  roots  grow  luxuriantly,  the  branches  will 
also,  and  the  reverse.  "  It  often  happens,"  says 
Miller,  "  that  the  roots  of  trees  are  buried  too  deep 
in  the  ground,  which,  in  a  cold  or  moist  soil,  is 
one  of  the  greatest  disadvantages  that  can  attend 
fruits ;  for  the  sap  in  the  branches  being,  by  the 
warmth  of  the  air,  put  strongly  into  motion  early 
in  the  spring,  is  exhausted  in  nourishing  the  blos- 
soms, and  a  part  of  it  is  perspired  through  the 
wood  branches,  so  that  its  strength  is  lost  before 
the  warmth  can  reach  the  shoots,  to  put  them  into 
an  equal  motion  in  search  of  fresh  nourishment, 
to  supply  the  expenses  of  the  branches,  for  want 
of  which  the  branches  fall  off  and  decay.  Most 
trees  will  thrive  if  they  have  two  feet  in  depth  of 
good  earth,  especially  when  their  roots  spread 
near  the  surface ;  for  whether  that  which  supplies 
food  for  the  tree  be  a  black,  yellow,  or  brown 
Idam,  it  can  only  be  furnished  within  a  certain 
depth  from  the  surface,  or  within  the  influence  of 
the  sun  and  air.  Large  roots,  running  deep  and 
1 


2  FRUIT    BOOK. 

spreading  wide,  may  be  necessary  to  produce 
large  timber  trees,  but  not  fruit  trees ;  for  these 
are  more  prolific  when  their  roots  are  much  divid- 
ed or  fibrous,  and  kept  near  the  surface  of  the 
soil." 

The  following  remarks  upon  the  theory  of  the 
motion  of  the  sap  in  trees  is  from  the  pen  of 
one  of  our  best  writers  upon  horticulture :  — 
"  The  first  motion  of  the  sap  in  the  spring  takes 
place  in  the  branches,  and  lastly  in  the  roots  ;  the 
buds,  in  consequence  of  the  increasing  tempera- 
ture of  the  air,  first  swell  and  attract  the  sap  in 
their  vicinity :  this  fluid,  having  lain  dormant,  or 
nearly  so  throughout  the  preceding  winter,  be- 
comes gradually  expanded  by  the  influence  of  the 
solar  rays,  and  supplies  the  buds  with  nourish- 
ment from  the  parts  immediately  below  them  ;  the 
vessels  which  yield  this  supply,  becoming  in  conse- 
quence exhausted,  are  quickly  filled  with  fluid  from 
the  parts  below  them  ;  and  in  this  manner  the  mo- 
tion continues  until  it  reaches  the  roots,  the  grand 
reservoir  of  the  sap,  by  which  time,  the  solar  heat 
having  penetrated  the  soil,  the  roots  begin  to  feel 
its  enlivened  influence.  The  whole  body  of  sap 
then  begins  to  move  upwards  ;  and  as  soon  as  the 
quantity  propelled  is  more  than  sufficient  to  dis- 
tend all  the  vessels  in  the  stem  and  the  branches, 
the  buds  begin  to  elongate  and  unfold.  From 
this  time,  the  fluid  becoming  more  expanded  every 
hour,  its  ascent  is  simultaneously  increased  in 
force  and  velocity  ;  the  vessels  in  the  branches 
being  filled  to  repletion,  the  budsx  quickly  open, 
and  shoots  and  leaves  rapidly  protrude  ;  the  leaves 
attract  the  sap  as  soon  as  it  reaches  their  vicinity, 
and,  by  one  of  the  most  wonderful  processes  that 


TRANSPLANTING.  3 

can  be  conceived,  the  result  of  exquisite  organi- 
zation, prepare  it  for  the  nourishment  of  the  plant. 
It  then  returns  downward,  betwixt  the  bark  and 
alburnum,  and  in  its  descent  is  distributed  lateral- 
ly to  every  part  of  the  plant,  until  it  reaches 
(finally)  the  extremities  of  the  roots." 

TRANSPLANTING. 

In  the  removal  of  trees,  care  is  necessary  to 
obtain  as  much  of  the  roots  as  possible,  and  in  re- 
setting, that  none  are  doubled  back  and  distorted. 
Cutting  off  smoothly  the  end  of  each  root  that 
may  be  broken,  or  cut  by  the  spade,  is  indispen- 
sable, and  all  fibrous  roots  that  are  injured  should 
also  be  cut  close  to  the  root  upon  which  they  are 
attached  ;  the  root  or  stem  should  be  pressed  close 
down  upon  the  soil,  so  as  to  place  the  roots  in  a 
horizontal  direction,  and  all  of  them  drawn  out 
straight  like  a  fan,  or  rays  verging  from  a  centre 
to  a  semicircle,  and  the  soil  thrown  evenly  over. 
Trees  should  not  be  shaken,  or  lifted  up  and  down, 
after  the  earth  is  placed  upon  their  roots,  as  is 
too  generally  practised ;  for  when  a  tree  is  thus 
raised  up,  the  smaller  roots  will  be  drawn  out  of 
their  places,  and  when  the  stem  is  thrust  down 
again,  the  roots,  being  too  weak  to  force  their 
way  back  into  the  soil,  will  be  doubled  up,  which 
often  causes  knobs,  and  throws  out  suckers  ;  nei- 
ther will  the  earth  require  to  be  trodden  down 
hard,  but  gently  ;  or  if  the  soil  be  that  of  a  dry  or 
loose  loamy  nature,  setting  in  puddle  (which  is  to 
water  as  you  set  it)  is  an  excellent  process.  Co- 
pious watering,  after  a  tree  is  set,  is  often  very 
prejudicial,  as  it  will  frequently  wash  away  the 
soil,  and  leave  open  spaces  around  the  roots. 


4  FRUIT    BOOK. 

Fruit  trees  should  rarely  be  placed  deeper  in  the 
ground  than  they  originally  stood  in  the  nursery. 
In  removing  large  trees,  it  is  a  good  practice  to  cut 
off  many  of  the  large  roots  some  distance  from  the 
tree  a  year  previous  to  their  removal;  for,  wher- 
ever the  roots  are  thus  cut  through,  the  new  fibres 
which  are  emitted  (provided  the  tree  is  in  health) 
in  short  tufts,  are  far  more  easily  taken  out  of  the 
ground  without  injury,  than  if  they  were  longer, 
and  more  scattered  among  the  soil. 

Autumnal  planting  is  often  preferred  in  light 
sandy  soils,  and  spring  planting  on  soils  of  a  strong 
and  wet  nature.  From  our  own  experience  in 
setting  fruit  trees  for  some  years  past,  we  are  in- 
clined to  prefer  the  spring,  provided  it  can  be  done 
early,  particularly  for  stone  fruit.  Damp,  but  not 
rainy  weather  should  be  preferred,  particularly  in 
dry  soils :  nothing  is  more  injurious  to  any  tree 
than  to  be  taken  up,  even  if  immediately  after- 
wards planted,  during  frosty  or  dry  windy  weath- 
er. Not  only  do  the  roots,  under  such  circum- 
stances, sustain  injury  during  the  time  they  are 
thus  exposed,  but  the  dry  parching  atmosphere, 
which  must,  in  such  cases,  surround  the  whole 
surface  of  the  tree,  greatly  exhausts  it ;  while  it  is 
prevented  from  absorbing  a  fresh  supply  of  food 
from  the  soil,  in  consequence  of  its  roots  being 
more  or  less  shortened  or  diminished  by  the  op- 
eration. If  trees  are  found  to  grow  too  luxuri- 
antly, and  to  form  only  wood  for  years,  even  after 
they  are  of  sufficient  size  and  age  for  the  produc- 
tion of  fruit,  the  earth  should  be  removed  just  be- 
fore the  frost  sets  in,  and  a  proportion  of  the  deep- 
est growing  roots  cut  off;  thus  checking  its  luxu- 
riousness,  and  rendering  it  more  fruitful. 


TRANSPLANTING.  5 

The  following  excellent  "  Hints  for  Trans- 
planting "  are  from  the  Nursery  Catalogue  of  A. 
J.  Downing,  of  Newburgh  : 

"  1.  Many  persons  plant  a  tree  as  they  would  a 
post !  The  novice  in  planting  must  consider  that 
a  tree  is  a  living,  nicely  organized  production,  as 
certainly  affected  by  good  treatment  as  an  ani- 
mal. Many  an  orchard  of  trees,  rudely  thrust 
into  the  ground,  struggles  half  a  dozen  years 
against  the  adverse  condition,  before  it  recovers. 

"  2.  In  planting  an  orchard,  let  the  ground  be 
made  mellow  by  repeated  ploughing.  For  a  tree 
of  moderate  size,  the  hole  should  be  dug  three 
feet  in  diameter,  and  twelve  to  twenty  inches  deep. 
Turn  over  the  soil  several  times,  and,  if  not  rich, 
mix  thoroughly  with  it  some  compost,  or  well- 
rotted  manure.  In  every  instance  the  hole  must 
be  large  enough  to  admit  all  the  roots  easily  with- 
out bending.  Shorten  and  pare  smoothly  with  a 
knife  any  bruised  or  broken  roots.  Hold  the  tree 
upright,  while  another  person,  making  the  earth 
fine,  gradually  distributes  it  among  the  roots. 
Shake  the  tree  gently  while  this  filling  is  going  on. 
The  main  secret  lies  in  carefully  filling  in  the 
mould,  so  that  every  root  may  meet  the  soil ;  and, 
to  secure  this,  let  the  operator,  with  his  hand, 
spread  out  the  small  roots,  and  fill  in  the  earth 
nicely  around  every  one.  Nine  tenths  of  the 
deaths  by  transplanting  arise  from  the  hollows 
left  among  the  roots  of  trees,  by  a  rapid  and  care- 
less mode  of  shoveling  the  earth  among  the  roots. 

"  3.  When  the  hole  is  two  thirds  filled,  pour  in 

a  pail  or  two  of  water.     This  will  settle  the  soil, 

and  fill  up  any  little  vacuities  that  may  remain. 

Wait  until  the  water  has  sunk  away,  and  then  fill 

1* 


6  FRUIT   BOOK. 

up  the  hole,  pressing  the  earth  moderately  around 
the  trees  with  the  foot.  The  moist  earth,  being 
covered  by  the  loose  surface  soil,  will  retain  its 
humidity  for  a  long  time.  Indeed,  we  rarely  find 
it  necessary  to  water  again  after  planting  in  this 
way ;  and  a  little  muck  or  litter  placed  around  the 
tree,  upon  the  newly  moved  soil,  will  render  it 
quite  unnecessary.  Frequent  surface  watering  is 
highly  injurious,  as  it  causes  the  top  of  the  soil 
to  bake  so  hard  as  to  prevent  the  access  of  air  and 
light,  both  of  which,  in  a  certain  degree,  are  ab- 
solutely necessary. 

"  4.  Avoid  the  prevalent  error  (so  common  and 
so  fatal  in  this  country)  of  planting  your  trees  too 
deep.  They  should  not  be  planted  more  than  an 
inch  deeper  than  they  stood  before.  If  they  are 
likely  to  be  thrown  out  by  the  frost  of  the  first 
winter,  heap  a  little  mound  about  the  stem,  to  be 
removed  again  in  the  spring. 

"5.  If  your  soil  is  positively  bad,  remove  it 
from  the  holes,  and  substitute  a  cart-load  or  two 
of  good  garden  mould.  Do  not  forget  that  plants 
must  have  ^ooe?.  Five  times  the  common  growth 
may  be  realized  by  preparing  holes  six  feet  in 
diameter  and  twice  the  usual  depth,  enriching  and 
improving  the  soil  by  the  plentiful  addition  of 
good  compost.  Young  trees  cannot  be  expected 
to  thrive  well  in  sod  Imid.  When  a  young  or- 
chard must  be  kept  in  grass,  a  circle  should  be 
kept  dug  around  each  tree,  we  think,  to  the  ex- 
tent or  spread  of  the  branches.  But  cultivation 
of  the  land  will  cause  the  trees  to  advance  more 
rapidly  in  five  years  than  they  will  in  ten,  when 
it  is  allowed  to  remain  in  grass." 

Deep  planting  of  fruit  trees  is,  we  believe,  a 


TRANSPLANTING.  7 

serious  evil,  and  many  of  the  disappointments  of 
the  fruit  grower  may  be  traced  to  this  cause ;  it 
is  better,  particularly  in  moist  soils,  to  set  a  fruit 
tree  at  least  two  inches  higher  tnan  when  grown 
in  the  nursery ;  and  if  necessary,  let  the  earth  be 
heaped  up  around  in  the  form  of  a  hillock ;  by 
this  means  the  roots  will  have  a  horizontal  direc- 
tion given  to  them,  which  they  will  afterwards  re- 
tain. Shallow  planting  induces  the  roots  to.  ex- 
tend themselves  near  the  surface,  and  prevents 
their  extending  downwards  into  a  bad  or  cold  sub- 
soil. Liebig's  leading  principle  is,  that  the  car- 
bon of  plants  is  chiefly  derived  from  the  atmos- 
phere. This  suggests  the  importance  of  admit- 
ting air  to  the  roots  of  plants  by  inviting  them  to 
the  surface. 

Autumn  planting  of  trees  is  preferable  when 
the  soil  is  dry,  as  the  fall  rains  settle  the  soil  closer 
to  the  roots  ;  but  when  the  soil  is  clayey,  and  the 
weather  damp  or  soft,  at  planting  time,  it  gets 
into  a  state  of  puddle  and  rots  the  roots  in  win- 
ter; and  unless  the  weather  is  dry  at  planting 
time  in  autumn,  such  planting  had  better  be  de- 
ferred until  spring.  . 

In  watering  newly  planted  trees  in  dry  weath- 
er ;  before  levelling,  saturate  the  soil  completely 
all  round  the  roots,  and  then  finish  by  spreading 
dry  soil  above  ;  water  poured  on  the  surface  runs 
it  into  a  paste,  which  hardens  by  the  sun  into  a 
cake,  obstructing  the  free  entrance  of  the  atmos- 
phere into  the  soil,  without  which  no  plant  will 
thrive.  Surface  waterings  often  do  more  harm 
than  good.  Mulching,  by  placing  litter  around 
a  tree,  will  preserve  the  moisture,  and  is  a  much 
better  practice  than  surface  waterings. 


8  FRUIT   BOOK. 

Standard  fruit  trees  should  be  allowed  thirty  or 
forty  feet  distance ;  let  none  be  planted  closer 
than  twenty  feet  in  a  garden ;  dwarf  trees,  from 
twelve  to  fifteen  feet. 


PRUNING. 

In  this  department  of  culture,  no  explicit  direc- 
tions will  indiscriminately  apply  to  each  variety 
of  fruit  trees.  Peaches,  cherries,  and  plums,  are 
always  in  the  greatest  vigor  when  they  are  the 
least  maimed  by  the  knife ;  for  when  these  trees 
have  large  amputations,  they  are  very  subject  to 
gum  and  decay ;  so  that  it  is  certainly  the  most 
prudent  method,  with  stone  fruit  particularly, 
carefully  to  rub  off  all  useless  buds,  when  they 
appear.  Fruit  trees  in  this  latitude  should  not 
be  pruned  in  the  fall  or  winter  months,  as  they 
are  at  those  times  exceedingly  apt  to  crack  or 
canker.  The  best  season  for  this  work  is  at,  or 
soon  after,  the  swelling  of  the  buds  or  expanding 
of  the  leaves ;  the  sap  being  then  in  vigorous 
motion,  the  wounds  soon  heal  over.  Every  limb 
taken  off  should  be  cut  close  to  the  main  stem ; 
and,  provided  the  limb  is  large,  a  composition  of 
tar  and  red  ochre,  or  grafting  wax,  should  be 
spread  upon  the  end  to  keep  out  air  and  moisture. 
From  the  strong  growth  of  fruit  trees  in  our 
country,  and  the  dryness  of  its  atmosphere, 
severe  pruning  is  less  necessary  here  than  in 
England,  from  whence  we  have  derived  many  of 
our  instructions*  Excessive  pruning  with  us  is 
apt  to  generate  suckers,  or  what  is  termed  water 
shoots,  from  the  limbs.  Judicious  pruning,  how- 
ever, will  promote  health  and  early  fruitfulness. 


PRUNING.  9 

Trees,  even  of  the  same  species,  differing  as  they 
do  in  form  of  growth,  require  very  different  treat- 
ment. Coxe,  of  New  Jersey,  recommends  the 
practice  of  forming  the  heads  of  trees  in  the  nur- 
sery the  year  before  they  are  removed.  Every 
limb  which  crosses  another  should  be  taken  off; 
the  external  branches,  particularly  in  apple  and 
pear  trees,  should  be  everywhere  rendered  thin 
and  pervious  to  the  sun.  The  great  principle  to 
be  attended  to  in  pruning  apple  trees,  is  cutting 
out  all  dead,  diseased,  or  useless  branches,  at 
their  base,  and  thinning  those  that  are  healthy 
and  vigorous,  so  that  the  sun  and  air  may  pene- 
trate to  (not  through)  every  part  of  the  tree. 
Few  people  have  confidence  enough  to  do  this 
effectually ;  but  they  may  be  assured  that  they 
would  have  more  and  better  fruit,  were  they  to 
retain  one  half  the  number  of  branches  which  in 
general  at  present  exist  in  most  orchards.  In 
speaking  as  we  have  of  the  difficulty  there  is  in 
giving  explicit  directions  on  pruning,  the  fol- 
lowing remarks  of  "Salisbury"  are  very  judi- 
cious : — 

"Pruning  trees  is  a  work  respecting  which 
every  gardener  pretends  to  have  a  competent 
knowledge,  and  those  who  have  written  on  the 
subject  have  endeavored  to  lay  down  rules  for 
the  operation ;  but  I  confess,  that  although  I 
have  had  considerable  experience  for  many 
years,  and  know  the  theory  on  which  rules  for  it 
may  be  formed,  yet  I  am  incapable  of  communi- 
cating my  ideas  on  the  subject,  as  it  wholly  de- 
pends on  the  state  of  the  trees ;  and  it  would  be 
as  absurd  for  me  to  tell  any  one  what  branches 
he  should  cut  out,  and  what  leave,  by  description, 


10  FRUIT    BOOK. 

as  it  would  be  for  a  physician  to  prescribe  for  a 
patient  who  labors  under  a  severe  and  acute  dis- 
ease, on  the  mere  report  of  the  nurse,  without  a 
personal  inspection  of  his  patient.  I  must  be 
pardoned,  therefore,  if  I  say,  that  nothing  but 
experience,  founded  on  long  observation  as  to  the 
growth  of  trees,  will  ever  enable  a  person  to  dis- 
cover the  proper  art  of  pruning." 

Root  pruning  of  fruit  trees  is  now  practised 
in  England,  as  well  as  in  some  sections  of  our 
country,  upon  too  luxuriant  growing  trees,  and 
although  an  old  practice,  says  Mclntosh,  does  not 
appear  to  have  been  so  generally  attended  to  as 
it  deserves.  Mr.  Rivers,  an  English  nurseryman, 
says,  "  After  several  years'  experience,  I  feel  more 
than  ever  the  utility  of  root-pruning  of  fruit  trees 
when  cultivated  in  gardens,  and  more  particular- 
ly when  applied  to  pears,  which,  in  rich  and 
moist  soils,  are  apt  to  grow  so  vigorously,  that  no 
fruit  is  produced  till  many  years  after  planting. 
Root-pruning,  says  Downing,  should  be  per- 
formed in  autumn  or  winter ;  and  it  usually  con- 
sists in  laying  bare  the  roots,  and  cutting  off 
smoothly  at  a  distance  of  a  few  feet  from  the 
trunk  (in  proportion  to  the  size  of  the  tree)  the 
principal  roots.  Mr.  Rivers  digs  a  trench  early 
in  November,  eighteen  inches  deep  round  his 
trees,  cutting  them  off  with  a  sharp  spade.  By 
following  this  practice  annually,  he  not  only 
throws  his  trees  into  early  bearing,  but  forces 
apples,  pears,  and  the  like,  grafted  on  their 
own  roots,  to  become  prolific  dwarfs,  growing 
only  six  feet  apart,  trained  in  a  conical  form,  full 
of  fruit  branches,  and  producing  abundantly. 
These  dwarf  trees  he  supplies  with  manure  at 


BLIGHT. CANKER. INSECTS.  1 1 

the  ends  of  the  roots."  This  plan,  writes  Down- 
ing, "  is  an  admirable  one  for  small  gardens,  or 
those  who  wish  to  grow  a  great  many  sorts  in  a 
small  surface.  Root-pruning,  I  think,  will,  in 
this  country,  be  most  valuable  in  its  application 
to  common  standard  trees,  which  are  thrifty,  but 
bear  little  or  no  fruit  Several  nearly  full-grown 
peach,  pear,  and  plum  trees,  on  a  very  rich  soil 
on  the  Hudson,  which  were  over-luxuriant,  but 
bore  no  fruit,  were  root  pruned,  by  our  advice, 
two  years  ago,  and  yielded  most  excellent  and 
abundant  crops  last  season." 

BLIGHT. CANKER. INSECTS. 

The  injuries  and  diseases  to  which  fruit  trees 
are  subject,  are  often  difficult  to  be  accounted  for, 
and  various  are  the  methods  devised  for  their 
correction. 

The  genus  of  insects  called  Aphis,  or  green 
fly,  one  or  more  species  being  found  upon  nearly 
all  our  varieties  of  fruit  trees,  particularly  upon 
those  that  are  young,  are  very  troublesome. 
They  lodge  and  live  on  the  points  of  the  young 
succulent  shoots,  distorting  the  leaves  and  check- 
ing the  growth.  Various  washings,  compositions, 
and  powderings,  have  been  applied  for  their  de- 
struction ;  among  them  are  the  following  :  —  Syr- 
inging with  tobacco  water,  lime  water,  fine  air- 
slacked  lime  mixed  with  soot,  and  strewed  over 
the  trees  in  a  dewy  morning,  burning  haulm,  or 
straw  sprinkled  with  sulphur,  to  windward  of  the 
infected  trees.  These  are  generally  considered 
good  remedies ;  but  the  most  effectual  in  our  prac- 
tice, of  late,  has  been  the  whale  oil  soap  mixture, 


12  FRUIT    BOOK. 

for  the  destruction  of  most  insects  that  infest  our 
trees.  The  slimy  slug,  found  upon  the  leaves  of 
our  pear  trees,  may  be  effectually  destroyed  by 
the  application  of  wood  ashes,  thrown  upon  the 
leaves  during  moist  weather.  The  canker,  a  dis- 
ease which  injures  many  trees,  causing  the  bark 
to  grow  rough  and  scabby,  and  turning  the  wood 
into  a  rusty  brown  color,  is  said,  by  some,  to  be 
owing  to  a  stintiness  that  takes  place  in  the  trees 
from  a  bad  sub-soil.  It  is  thought  by  Rodgers, 
from  long  experience  as  a  cultivator,  to  be  prin- 
cipally owing  to  some  impure  quality  in  the  sub- 
soil. This  theory  is,  however,  different  from 
Forsyth's,  who  says,  that  the  canker  "  always  pro- 
ceeds from  the  branches  and  stems  to  the  roots, 
and  never  from  the  roots  to  the  tree."  Planting 
high,  and  in  wet  soils,  even  almost  to  the  surface, 
inducing  the  roots  to  take  a  horizontal  direction 
near  the  sun  and  air,  is  thought  to  be  the  best 
m^ans  for  preventing  this  disease.  We  appre- 
hend that  this  disease  is  often  brought  on  by 
injudicious  pruning,  leaving  the  wounds  ragged, 
and  thereby  admitting  water  into  the  wood,  which 
soon  begins  to  decay  ;  and  also  from  injuries  sus- 
tained by  the  bark  being  bruised  by  ladders 
while  gathering  the  fruit.  In  careless  pruning, 
the  dead  shoots  are  often  left  upon  the  tree, 
throughout  the  summer,  which  often  brings  on 
the  canker.  The  exuding  of  gum,  a  kind  of 
gangrene  incident  to  stone  fruit,  may  be  owing, 
in  some  degree,  to  injudicious  pruning,  bruises, 
or  injuries  received  in  the  wood  or  bark,  or  by 
cutting  the  shoots  to  short  stumps  in  summer.  It 
is  often  seen  where  large  limbs  have  been  lopped 
or  broken  off.  Among  the  insects  destructive  to 


BLIGHT.  —  CANKER. INSECTS.  13 

our  trees,  the  borer  worm  is  the  most  annoying ; 
and  we  know  of  no  better  method  to  adopt  for 
its  extirpation,  than  that  recommended  some 
time  since,  by  A.  J.  Downing,  of  Newburgh, 
which  is  to  examine  the  trees  in  early  spring,  as 
also  in  the  fall,  and  cutting  them  out.  The 
method  we  adopt  as  a  preventive  to  their  again 
entering,  described  under  the  article  "  Peach," 
we  believe  to  be  one  of  the  most  effective.  After 
cutting  out  these  worms,  as  also  all  decayed  wood 
from  hollow  wounds,  the  holes  should  be  covered 
from  the  heat  and  moisture,  by  applying  the  fol- 
lowing composition,  which  will  ordinarily  prevent 
further  decay.  It  is  given  thus :  Take  one  pound 
of  Burgundy  pitch,  half  a  pound  of  beeswax,  and 
one  pound  of  tallow ;  melt  and  spread  upon 
brown  paper  or  cotton  cloth  (the  latter  is  prefer- 
able), and  apply  closely  to  the  wound.  This 
compound  we  use  also  for  grafting,  as  it  will  or- 
dinarily resist  the  force  of  rain,  frost,  drying 
winds,  and  the  influence  of  a  changeable  atmos- 
phere. With  regard  to  what  is  called  fire-blight, 
which  occasionally  affects  the  pear  tree  during 
the  months  'of  June  and  July,  causing  the  branch 
to  wither,  and  which  may  be  caused  by  forcing, 
or  high  manuring,  we  have  never  as  yet  had 
any  trees  affected  by  it,  and  can  therefore  give 
only  the  directions  of  others. 

On  the  subject  of  blight,  the  Eev.  Mr.  Beecher, 
in  an  article  read  before  the  Indiana  Horticultur- 
al Society,  as  communicated  for  Hovey's  Maga- 
zine, says,  "  The  spring  of  1843  opened  early, 
but  cold  and  wet,  until  the  last  of  May.  The 
summer  was  both  dry  and  cool,  and  trees  made 
very  little  growth  of  new  wood.  Towards  au- 
2 


14  FRUIT   BOOK. 

tumn,  however,  the  drought  ceased,  copious  rains 
saturated  the  ground,  and  warm  weather  started 
all  trees  into  vigorous  though  late  growth.  At 
this  time,  while  we  hoped  for  a  long  fall  and  a 
late  winter,  on  the  contrary,  we  were  surprised 
by  an  early  and  sudden  winter,  and  with  unusual 
severity  at  the  very  beginning.  In  this  region 
much  corn  was  ruined,  and  more  damage;  apples 
were  also  caught  on  the  trees  and  spoiled.  Caught 
in  this  early  winter,  what  was  the  condition  of 
fruit  trees  ?  They  were  making  rapid  growth,  the 
wood  unripe,  the  passages  of  ascent  and  descent 
impleted  with  sap.  In  this  condition  the  fluids 
were  suddenly  frozen,  —  the  growth  instantly 
checked ;  and  the  wrhole  tree,  from  a  state  of  great 
excitability,  was,  by  one  shock,  rudely  forced  into 
a  state  of  rest.  At  length  the  spring  approaches. 
In  early  pruning,  the  cultivator  will  find,  in  those 
trees  which  will  ere  long  develope  blight,  that 
the  knife  is  followed  by  an  unctuous  sap,  and  that 
the  liber  is  of  a  greenish  yellow  color.  These 
will  be  the  first  signs,  and  the  practised  eye  may 
detect  them  long  before  a  leaf  is  put  forth." 
We  have  noticed,  in  our  own  experience,  that 
those  trees  which  make  the  greatest  growth  in 
summer,  retaining  their  leaves  late  in  the  fall, 
are  always  the  most  likely  to  be  killed  in  the  fol- 
lowing winter.  Our  opinion  coincides  with  the 
above  sensible  pomologist,  when  he  says,  "A 
rich  and  dry  soil  would  be  likely  to  promote  early 
growth,  and  the  tree  would  finish  its  work  in 
time ;  but  a  rich  and  moist  soil,  by  forcing  the 
growth,  would  prepare  the  tree  for  blight;  so 
that  rich  soils  may  prevent  or  prepare  for  the 
blight,  and  the  difference  will  be,  the  difference 


BLIGHT.  —  CANKER. INSECTS.  15 

of  the  respective  soils  in  producing  an  early  in- 
stead of  a  late  growth.  Whenever  blight  has 
occurred  (he  continues),  I  know  of  no  remedy 
but  free  and  early  cutting.  In  some  cases  it  will 
remove  all  diseased  matter  ;  in  some  it  will  ale- 
viate  only ;  but  in  bad  blight,  there  is  neither  in 
this,  nor  in  any  thing  else  that  I  am  aware  of, 
any  remedy.  It  may  be  inquired  why  fall-grow- 
ing shrubs  are  not  always  blighted,  since  many 
kinds  are  invariably  caught  by  the  frost  in  a 
growing  state  ?  I  reply,  first,  that  we  are  not  to 
say  that  every  tree  or  shrub  suffers  from  cold  in 
the  same  manner  we  assert  it  of  fruit  trees,  be- 
cause it  has  been  observed  it  must  be  asserted 
of  other  trees  only  when  ascertained.  I  reply 
more  particularly,  that  a  mere  frost  is  not  sup- 
posed to  do  the  injury.  The  conditions  under 
which  blight  is  supposed  to  originate  are :  a  grow- 
ing state  of  the  tree,  a  sudden  freeze,  and  sudden 
thawing.  We  would  here  add,  that  many  things 
are  yet  to  be  ascertained  before  this  theory  can 
be  considered  as  settled."  The  editor  of  the 
"  Horticulturist,"  on  the  subject  of  the  frozen-sap 
blight,  says,  "  It  is  not  confined  to  the  pear  tree 
alone  :  we  have  seen  it  in  several  other  trees,  the 
Ailanthus,  Catalpa,  and  the  Spanish  Chesnut. 
The  latter  tree,  especially,  shows  very  frequently, 
while  standing  in  the  nurseries  and  still  growing, 
the  same  symptoms  as  the  blighted  pear  tree ; 
first,  early  in  the  spring,  patches  of  shrivelled 
and  discolored  bark  near  the  lower  part  of  the 
trunk ;  second,  about  the  beginning  of  summer, 
sudden  withering  of  the  foliage,  death  of  the 
branches,  and  often  of  the  whole  tree.  A  most 
important  question  which  we  now  reach  is  this : 


16  FRUIT   BOOK. 

Are  these  diseased  spots,  where  the  malady  first 
arises,  and  from  whence  it  is  disseminated,  the 
immediate  effect  of  the  freezing  or  the  thawing  ? 
We  think  we  are  prepared  to  answer  this  ques- 
tion. The  fact  that  these  spots,  when  they  occur 
on  the  trunk  or  larger  branches,  almost  invariably 
appear  on  the  southern  side,  proves  clearly,  that 
it  is  the  too  rapid  thawing  caused  by  the  sun's 
rays.  Now  the  pear  tree  appears,  so  far  as  re- 
gards its  bark,  to  be  the  most  tender  of  our  fruit 
trees.  Our  climate  in  winter  is  often  one  of  the 
most  sudden  and  extreme  variableness.  To-night 
we  have  the  thermometer  at  zero  of  Fahrenheit ; 
the  next  morning  we  have  a  bright  unclouded 
sun,  that  shines  on  any  dark  object  exposed  to  it, 
with  all  the  warmth  of  April.  The  consequence 
to  a  susceptible  tree  is  obvious.  Any  part  which 
happens  to  be  especially  exposed,  from  its  posi- 
tion upon  the  southern  side  of  the  trunk,  is  of 
course  most  likely  to  suffer  from  the  sudden  and 
powerful  effects  of  the  sun,  immediately  after 
severe  frost.  Here,  accordingly,  we  soon  find 
the  sap  vessels  burst,  the  bark  shrivelled,  and  the 
poisoned  matter  accumulated,  which  is  the  source 
of  the  blight  of  the  ensuing  spring  and  summer. 
What  is  the  remedy  for  the  frozen-sap  blight? 
We  propose  to  prevent  the  frozen-sap  blight,  en- 
tirety, by  white-washing  the  stems  and  principal 
branches  of  all  valuable  pear  trees,  every  autumn, 
after  the  leaves  have  fallen.  By  this  simple  op- 
eration, we  think  the  injurious  action  of  the  sun 
will  be  entirely  prevented  ;  its  rays  will  be,  for 
the  most  part,  reflected,  and  the  rapid  thawing  of 
any  large  part  of  the  bark  rendered  entirely  im- 
possible. We  have  ourselves  no  great  admira- 


SALT.  —  ASHES.  —  CLAY.  —  MANURE.        17 

tion  for  white-washed  trees  ;  they  are  rather  un- 
pleasing  and  unnatural-looking  objects,  at  the 
best ;  but  if  we  can  drive  from  our  gardens  and 
orchards  this  monster  malady  of  the  pear,  by  vir- 
tue of  a  lime  coat,  we  will  be  content  to  shut  our 
eyes  to  all  but  the  economical  view  of  the  sub- 
ject." This  form  of  blight  is  rare  with  us,  owing, 
we  think,  to  the  general  quality  of  our  soil,  which 
is  of  a  warm  sandy  loam ;  the  growth  of  trees 
is  generally  completed  in  the  summer,  and  there- 
fore they  escape  the  malady  which  is  now  so 
common  in  the  rich  soils  of  the  West. 

The  insect  blight,  which  is  sometimes  confound- 
ed with  the  frozen-sap  blight,  "  we  do  not  consid- 
er," says  Downing,  "  a  malady  of  a  very  serious 
nature,  as  it  begins  at  the  extremity  of  the  tree, 
at  or  near  the  ends  of  the  branches  ;  and  as  its 
spreading  depends  entirely  upon  the  care  or  care- 
lessness of  the  cultivator,  it  is  his  own  fault  if 
it  ever  destroys  many  trees.  Experience  and 
observation  have  convinced  us,  that  the  pruning 
knife,  vigorously  applied,  the  moment  the  insect 
first  commences  his  attack,  in  June,*  and  faith- 
fully persisted  in,  will  soon  rid  one's  garden  or 
orchard  of  this  minute  but  most  poisonous  sco- 
lytus" 


SALT.  —  ASHES.  —  CLAY.  —  MANURE. 

We  commenced  our  experiments  upon  the  use 
of  salt  and  saline  substances,  some  years  since, 

*  "  Speedily  known  by  the  appearance  of  the  shoot,  which 
turns/ black,  leaf  and  branch,  almost  immediately,  and  should 
be  amputated  below  the  discoloration." 


18  FRUIT    BOOK. 

particularly  with  the  plum  tree,  and  have  suc- 
ceeded to  our  utmost  expectation.  Our  land  be- 
ing of  a  light  loam,  exceedingly  porous,  and  con- 
sequently subject  to  drought,  we  applied,  early  in 
the  spring,  upwards  of  one  hundred  bushels  of 
leached  or  spent  ashes  to  about  two  thirds  of  an 
acre,  for  the  purpose  of  bringing  the  soil  into  a 
more  retentive  nature.  We  did  not,  however, 
observe  much  effect  produced  that  summer ;  but 
in  the  following  spring,  on  applying  nearly  two 
hogsheads  (sixteen  bushels)  of  salt  upon  the  same 
land,  throwing  it  broad-cast  over  the  whole 
ground,  and  around  the  trees,  turning  it  under 
the  soil  a  fortnight  after  spreading  it,  there  ap- 
peared a  decided  change  in  the  nature  of  the 
soil ;  it  being  less  subject  to  drought,  and  having  a 
better  crop  of  fruit  generally,  particularly  of 
plums  ;  which  induced  us,  in  the  following  spring, 
to  apply  around  our  plum  trees,  as  also  the 
quince,  as  far  as  the  branches  extended,  the  same 
material,  placing  two  thirds  more  to  the  plum  than 
to  the  quince.  Salt,  as  well  as  saltpetre,  is  de- 
structive to  insects  generally,  and  is,  when  applied 
in  proper  proportion,  an  excellent  manure,  par- 
ticularly for  light  soils.  We  recommended  to  an 
individual,  some  three  or  four  years  since,  who 
was  complaining  of  the  loss  of  his  plums  by  the 
curculio,  to  dig  away  the  soil  around  his  trees 
early  in  the  spring,  as  far  as  the  branches  extend- 
ed, even  to  the  laying  bare  the  top  roots,  and  fill 
the  hole  with  dock  mud,  green  from  the  sea-shore. 
After  this  experiment,  he  informed  us  that  his 
trees  produced  more  plums  the  year  following, 
than  they  had  done  for  ten  years  previous.  We 
have  used  brine  upon  gooseberry  and  currant 


SALT.  —  ASHES. CLAY. MANURE.        19 

bushes,  for  the  destruction  of  insects,  with  decided 
benefit,  by  dissolving  salt  in  water,  in  the  propor- 
tion of  one  pound  to  about  four  gallons.  We, 
however,  proportion  this  mixture  according  to  the 
state  of  the  plant  upon  which  we  use  it :  thus,  for 
the  gooseberry,  we  applied  early  in  the  spring, 
before  the  leaves  or  shoots  were  at  all  developed, 
a  decoction  so  strong  as  to  whiten  the  branches 
without  injuring  the  future  crop  of  fruit ;  but  on 
the  contrary,  after  the  development  of  the  buds  or 
leaves,  we  use  the  proportion  named  in  the  article 
"  Gooseberry." 

We  have  used  clay  to  a  portion  of  our  soil, 
with  decided  benefit,  by  applying  it  late  in  the 
fall,  upon  the  surface,  exposing  it  to  the  action  of 
the  frost,  and,  when  meliorated  in  the  spring,  dig- 
ging it  in. 

When  on  a  visit  to  Judge  Buel,  of  Albany,  some 
years  since,  he  informed  us  that  blue  or  yellow 
clay  applied  to  light  sandy  loam,  in  the  manner 
described  above,  was  a  better  dressing  than  barn- 
yard manure,  rendering  such  soils  more  retentive 
of  moisture ;  and  we  have  found  it  to  be  the  best 
application  for  such  a  soil. 

Liquid  manure,  which  is  useful  in  many  cases, 
is  made  in  the  following  manner :  Collect  a  bushel 
or  two  of  horse  droppings,  which  put  in  a  large 
tub,  together  with  a  handful  or  two  of  soot ;  fill 
up  with  water,  and  stir  it  frequently.  In  the 
course  of  a  few  hours,  it  may  be  given  to  the  pots 
once  or  twice  in  the  week.  It  should  not  be  al- 
lowed to  become  stale  ;  the  fresher  it  is,  the  better. 
This  liquid  is  more  nutritive  to  potted  trees  than 
any  thing  else,  and  therefore  can  safely  be  recom- 
mended for  every  kind  of  fruit  tree  grown  in 
pots. 


20  FRUIT    BOOK. 


GRAFTING. 

The  origin  of  grafting  is  lost  in  the  obscurity  of 
antiquity.  The  art  was  carried  to  a  great  extent 
in  Italy  about  the  time  of  the  Christian  era.  The 
varieties  best  known,  and  most  generally  in  use, 
are  whip  or  tongue  grafting,  side  or  bark  graft- 
ing, cleft  grafting,  and  saddle  grafting.  The 
French  have,  with  their  usual  faculty  of  inven- 
tion, enlarged  this  number  to  a  great  extent. 
Professor  Thorn  has  described  above  forty  meth- 
ods of  grafting.  Inarching,  or  grafting  by  ap- 
proach, is  another  modification  of  this  art.  In 
the  spring  of  1840,  we  restored  a  dwarf  pear  tree, 
which  was  nearly  or  quite  dead,  from  the  root  to 
three  inches  above  the  ground,  by  planting  around 
it  four  or  five  seedling  pear  stocks,  and  inarching 
their  tops  into  the  living  bark  eight  inches  above 
the  surface  of  the  ground.  In  the  following  fall, 
this  tree  bore  nearly  half  a  peck  of  the  green 
sugar  pear.  The  cleft  or  stock  grafting  is  the 
most  generally  practised  in  this  country ;  and 
the  whip  or  tongue  grafting  is  the  mode  in  use 
in  the  best  fruit-tree  nurseries  in  England. 
The  former  method  is  performed  in  the  following 
manner  :  —  The  head  of  the  stock  or  branch  be- 
ing cut  off,  a  slit  is  made  in  the  top  deep  enough 
to  receive  the  scion,  which  should  be  cut  sloping, 
like  a  wedge,  so  as  to  fit  the  slit  made  in  the 
stock.  Care  must  be  taken,  that  the  side  of  the 
wedge  which  is  to  be  placed  outward  be  thicker 
than  the  other ;  and  in  placing  the  scion  into  the 
slit,  it  must  be  so  adjusted  that  the  rind  of  the 
scion  join  that  of  the  stock  :  the  whole  should  then 
be  clayed,  or  covered  with  grafting  wax,  to  keep 


GRAFTING.  21 

out  the  air.  The  other  method,  whip  or  tongue 
grafting,  is  so  called  from  the  manner  of  cutting 
both  the  stock  and  scion  in  a  sloping  direction  on 
one  of  their  sides,  so  that  when  brought  together 
they  fit  exactly,  and  thus  may  be  tied  together  in 
the  manner  of  a  whip-thong  to  the  handle.  In 
former  times  this  species  of  grafting  was  perform- 
ed without  a  slit  or  tongue,  and  in  that  case  the 
former  term  was  more  applicable.  Subsequent 
practice  has  added  the  slit  or  tongue,  which  has 
not  inaptly  given  rise  to  the  latter  term.  In  per- 
forming the  first,  nothing  more  is  required  than 
merely  to  cut  obliquely  at  corresponding  angles  to 
the  stock  and  scion,  so  that,  when  the  incisions  are 
brought  together,  they  fit  exactly ;  then  the  inner 
barks  of  both  being  brought  to  unite,  on  one  side 
at  least,  a  union  takes  place.  The  other  variety 
of  this  mode,  that  is,  tongue  grafting,  is  performed 
as  follows  :  —  The  scion  and  stock  being  cut  off 
obliquely  at  corresponding  angles,  cut  off  the  tip 
of  the  stock  obliquely,  or  nearly  horizontally; 
make  now  a  slit  nearly  in  the  centre  of  the  slop- 
ing face  of  the  stock  downwards,  and  a  similar 
one  in  the  scion,  upwards  ;  the  tongue  or  wedge- 
like  process  forming  the  upper  part  of  the  sloping 
face  of  the  scion,  is  then  inserted  downwards  in 
the  cleft  of  the  stock,  the  inner  barks  of  both  be- 
ing brought  closely  to  unite  on  one  side.  Saddle 
grafting  is  another  method  well  adapted  for  stand- 
ard trees,  particularly  when  the  stock  is  not  much 
larger,  in  diameter,  than  the  scions  to  be  put  on 
them.  In  performing  this  operation,  the  head  of 
the  stock  is  cut  in  a  wedge-like  form  ;  the  scion 
is  then  split  up  the  middle,  after  which  each  half 
is  pared  off  to  a  tongue  shape,  and  is  then  placed 


22 


FRUIT    BOOK. 


on  the  wedge-shaped  top  of  the  stock,  taking  care 
that  the  inner  bark  of  both  stock  and  scion  join 
on  one  side  at  least ;  the  whole  is  then  tied  fast 
with  bast  matting,  and  covered  with  waxed  paper. 
Grafting  under  the  bark  in  spring,  when  the 
bark  will  separate  from  the  wood,  in  the  manner 
of  budding,  we  have  practised  for  many  years, 
with  good  success.  The  following  are  the  differ- 
ent varieties  of  this  mode : — 


to  to 

.s.a 


In  these  several  modifications  of  bark  grafting, 
the  lower  end  of  the  scion  must  be  pared  off,  and 
then  applied  closely  to  the  wood  under  the  bark. 
Hoot  grafting,  which  is  seldom  practised  upon 
fruit  trees,  is  sometimes  resorted  to  when  stocks 
are  scarce  :  the  mode  of  performing  this,  is  gene- 
rally by  cleft  grafting.  We  prefer,  however,  the 
whip,  or  tongue  method.  Our  practice  would  be 
first  to  cut  the  roots  into  lengths  of  about  six 
inches,  well  furnished  with  fibres,  then  with  a 
sharp  knife  to  commence  by  accurately  fitting  each 


GRAFTING.  23 

scion,  covering  the  cut  part  with  brown  paper  or 
cotton  cloth,  which  has  been  previously  covered 
with  grafting  wax.  Last  spring  we  engrafted  the 
pear  upon  roots  of  the  quince,  and  immediately 
set  them  out,  covering  them  to  within  two  buds 
of  the  scion.  Nearly  all  made  a  good  growth  the 
past  summer.  In  this  mode  of  grafting,  care 
must  be  taken  that  the  roots  are  kept  moist. 

In  the  choice  of  scions,  we  usually  select  those 
from  the  young  wood  of  the  previous  season's 
growth,  choosing  them  from  the  outside  lateral 
branches  in  preference  to  those  growing  in  the 
centre.  These  should  be  cut  from  the  parent  tree 
some  time  previous  to  the  season  for  grafting,  as 
it  is  found  to  be  better  that  the  stock  should  be  in 
a  more  advanced  state  of  vegetation  than  the 
scion. 

The  following  is  an  excellent  mode  of  grafting : 
—  When  the  bark  will  readily  peel  from  the  al- 
burnum, the  head  of  the  stock  is  then  taken  off  by 
a  single  stroke  of  the  knife,  obliquely,  so  that  the 
incision  commences  about  a  diameter  below  the 
point  where  the  medulla  appears  in  the  section  of 
the  stock,  and  ends  as  much  above  it  as  on  the  op- 
posite side ;  the  scion,  or  graft,  which  should  not 
exceed  in  diameter  half  of  that  of  the  stock,  is 
then  to  be  divided  longitudinally,  about  two 
inches  upwards  from  its  lower  end,  into  two  equal 
divisions,  by  passing  the  knife  upwards  just  in 
contact  with  one  side  of  the  medulla.  The 
stronger  division  of  the  graft  is  then  to  be  pared 
thin,  at  its  lower  extremity,  and  introduced,  as  in 
crown-grafting,  between  the  bark  and  wood  of  the 
stock ;  and  the  more  slender  division  is  fitted  to 
the  stock  upon  the  opposite  side.  The  graft,  con- 


24  FRUIT   BOOK. 

sequently,  stands  astride  the  stock,  to  which  it 
attaches  itself  firmly  upon  each  side,  and  which  it 
covers  in  a  single  season.  Grafts  of  the  apple 
and  pear  rarely  ever  fail  in  this  method  of 
grafting. 

In  grafting  grape  vines,  it  is  necessary  to  cut 
your  scions  very  early  in  spring,  before  the  buds 
swell,  keeping  them  in  a  cool  cellar,  inserted  in 
sand  or  earth ;  when  the  leaves  of  the  vine  upon 
which  you  intend  to  insert  the  scions  are  fully 
expanded,  and  all  danger  of  bleeding  is  over, 
which  takes  place  in  June,  cut  off  the  shoot  below 
the  surface  of  the  ground,  split  it  in  the  manner 
of  cleft  grafting,  inserting  one  or  more  scions  con- 
taining two  or  three  buds ;  draw  the  soil  up  to  the 
lowest  bud  of  the  scion. 

STOCKS   FOR   PEARS. 

The  great  difference  in  growth  and  thriftiness 
of  pear  stocks,  has  not  in  our  estimation  been  suf- 
ficiently regarded  in  cultivation.  We  have  found 
that  those  varieties  which  are  ordinarily  poor 
growers  when  grafted  upon  the  wilding,  may  be 
greatly  promoted  in  their  growth  and  thriftiness 
by  being  placed  upon  strong  growers,  such  as  the 
Bleeker's  Meadow,  Buffum,  Harvard,  and  the 
old  Green  Chisel. 

The  Seckel,  Princess  of  Orange,  Long  Green, 
and  Andrews,  are  the  reverse.  The  Bleeker's 
Meadow  we  have  found  a  capital  stock  for  those 
two  excellent  fall  pears,  the  Fondante  d'Au- 
tomne  and  Beurre  Bosc. 


BUDDING,    OR   INOCULATION.  25 

BUDDING,    OR   INOCULATION. 

Budding  differs  from  grafting  in  this,  that  a 
portion  of  a  stem  is  not  made  to  strike  root  on 
another  stem,  but  that,  on  the  contrary,  a  bud  is 
introduced  beneath  the  bark  of  the  stock,  and 
there  induced  to  strike  root.  Budding  is  com- 
monly practised  upon  stone  fruits,  such  as  peaches, 
cherries,  and  plums  ;  and,  provided  the  stock  is 
small,  we  think  it  preferable  to  grafting,  for  near- 
ly all  kinds  of  fruit.  The  object  in  budding  is 
the  same  as  in  grafting,  and  depends  on  the  same 
principle  :  all  the  difference  between  a  bud  and  a 
scion  is,  that  a  bud  is  a  shoot  or  scion  in  embryo. 
When  grafting  has  been  omitted,  or  has  failed  in 
spring,  budding  comes  in  as  an  auxiliary  in  sum- 
mer. The  season  for  performing  this  operation 
upon  pears  and  apples  is  from  the  middle  of  July 
to  the  last  of  August ;  but  upon  stone  fruits  the 
month  of  September  is  early  enough  to  perform 
this  operation ;  for  when  these  are  budded  too 
early,  they  are  apt  to  shoot  the  same  year,  which 
shoots,  being  weakly,  are  either  killed  in  the  win- 
ter, or,  if  they  escape  the  frost,  they  never  make 
much  progress.  It  is  always  better  that  the  buds 
should  remain  dormant  until  spring,  when  they 
will  shoot  forth  with  vigor.  The  buds  used  are 
found  in  the  axillae  of  the  leaf  of  the  present  year ; 
the  best  buds  are  those  on  the  middle  of  a  young 
shoot,  not  those  at  the  lower  end.  Stocks  for 
budding  may,  in  general,  be  much  smaller  than 
for  grafting,  as  the  operation  may  be  performed 
on  the  same  year's  shoot.  The  French  enumerate 
twenty-three  varieties  of  budding ;  but  the  varie- 
ty in  general  use  with  us  is  the  following,  called 
3 


26  FRUIT   BOOK. 

shield  or  T  budding.  It  is  thus  performed :  — 
Select  a  smooth  part  of  the  stock ;  then  with  the 
budding-knife  make  a  horizontal  cut  across  the 
bark,  quite  through  to  the  firm  wood;  from  the  mid- 
dle of  this  transverse  cut,  make  a  slit  downwards, 
an  inch  or  more  long,  going  also  quite  through  to 
the  wood ;  this  done,  proceed  to  cut  out  from  the 
scion  the  bud,  cutting  nearly  half  way  into  the 
wood.  We  very  rarely  take  out  the  wood  from 
the  bud,  a  method  which  we  have  always  prac- 
tised. Downing  calls  it  the  "  American  method." 
There  are  precautions,  as  Lindley  justly  observes, 
in  budding  as  in  grafting.  "  It  is  indispensable 
that  the  bud  which  is  employed  should  be  fully 
formed,  or  what  gardeners  call  ripe.  If  it  is  im- 
perfectly formed  or  unripe,  it  may  not  be  capable 
of  that  subsequent  elongation  upwards  and  down- 
wards, upon  which  the  whole  success  of  the  prac- 
tice depends.  Great  care  should  be  taken  in  rais- 
ing the  bark  for  the  insertion  of  the  bud,  that  the 
cambium  be  not  disturbed  or  injured.  This  cam- 
bium is  a  secretion  between  the  wood  and  the 
bark."  Seedling  trees,  which  were  budded  in 
the  summer,  should  in  the  following  spring,  when 
the  bud  commences  pushing,  be  cut  off  slanting, 
to  within  three  inches  of  the  bud,  and  early  in  Ju- 
ly be  finished,  or  the  snag  cut  smoothly  to  the  bud 
or  shoot.  Budding  generally  succeeds  best  when 
performed  in  cloudy  weather,  or  in  the  morning 
or  evening ;  for  the  great  power  of  the  mid-day 
sun  is  apt  to  dry  and  shrink  the  cuttings  and  buds. 

RAISING   FRUIT    TREES   FROM    SEEDS. 

Pear  trees  for  stocks   are  raised  from   seeds 
sown  usually  in  the  fall.    The  most  successful  ex- 


RAISING   FRUIT    TREES   FROM    SEEDS.         27 

periment  in  this  method,  which  has  come  under 
our  own  observation,  was  that  of  Allen  W.  Dodge, 
Esq.,  of  Hamilton,  for  which  he  received  the  first 
premium  of  the  Essex  Agricultural  Society  in 
1843.  The  following  was  the  method  of  cul- 
ture: 

"In  the  fall  of  1840,  I  procured  a  lot  of  pum- 
ice of  the  small  choke  pears,  which  I  sowed  in 
drills,  on  a  dry,  sandy  spot  of  ground.  The  seed 
came  up  well  the  following  spring,  and  the  trees 
made  the  first  season  an  average  growth  of  one 
foot.  Being  warned  by  others  of  the  danger  to 
which  they  would  be  exposed  during  winter,  I  was 
inclined  to  use  some  method  to  protect  them.  One 
advised  to  take  them  up,  and  keep  them  during 
the  cold  weather  in  the  cellar ;  another  proposed 
to  cover  them  with  sea-weed  or  tan  ;  and  a  third 
suggested  still  another  course  of  treatment.  As 
I  knew  not  which  method  to  adopt,  I  determined 
to  let  them  take  their  chance,  and  winter  it  out 
just  as  they  stood.  The  result  was,  that  no  injury 
whatever  befell  them  ;  not  one  tree  was  destroyed 
by  the  cold  or  frost,  or  by  any  other  cause. 

"  The  following  spring  I  removed  the  trees  into 
rows  in  the  nursery,  first  taking  off  a  part  of  the 
tap  root.  This  I  found  to  be  of  great  length, 
nearly  one  third  longer  than  the  tree  itself.  This 
length  of  root  may  have  kept  the  trees  from  be- 
ing thrown  out  of  the  ground  by  the  frost,  which, 
as  I  am  informed,  is  one  principal  cause  of  the 
destruction  in  winter  of  young  pear  trees.  As 
they  make  but  few  lateral  roots,  they  are  of  course 
more  exposed  to  such  an  injury  than  other  kinds 
of  young  trees.  Now  if  the  tap  root  strikes  deep, 
it  has  the  stronger  hold  upon  the  soil ;  and  if  it 


28  FRUIT    BOOK. 

reaches  below  the  frost,  it  would  seem  to  be  en- 
tirely removed  beyond  its  action.  My  soil  being 
very  light,  the  roots  of  the  trees  had  no  difficulty 
in  extending  to  the  length  I  have  mentioned. 

"  Another  benefit,  as  it  seems  to  me,  of  a  light, 
sandy  soil,  for  young  pear  trees,  is  this,  that  being 
so  porous,  it  is  less  retentive  of  moisture  than 
stiff  and  strong  soils,  which  is  the  kind  of  soils 
upon  which  pear  trees  are  usually  attempted  to 
be  raised.  The  wetter  the  soil,  the  greater  would 
seem  to  be  the  action  upon  it  of  the  frost.  It 
would  freeze  and  thaw,  in  early  spring,  with 
greater  violence  to  the  young  roots;  such  soil 
would  heave  more  than  a  dry  one,  and  in  heav- 
ing would  at  length  throw  the  tree  up  by  the 
roots,  and  expose  it  to  the  winds  and  weather. 

"  The  season  after  being  transplanted,  the  trees 
made  a  vigorous  growth.  The  principal  dressing 
which  they  received  was  ashes  applied  occasion- 
ally in  small  quantities  and  in  its  unspent  state. 
In  August  of  that  season,  the  second  of  their 
growth,  I  budded  about  six  hundred  of  the  trees ; 
the  rest,  not  being  of  sufficient  size  for  that  pur- 
pose, were  left  unbudded.  The  ground  upon 
which  they  then  and  have  since  stood,  is  similar 
to  that  in  which  the  seed  was  originally  sown, 
light  and  sandy ;  the  trees  have  received  no  in- 
jury whatever  from  the  winter  or  early  spring.  I 
am  not  aware  that  a  single  tree  of  the  lot  has 
ever  been  thrown  up  or  killed  by  the  frost,  and 
they  have  never  received  any  protection  but  from 
the  hand  of  nature  herself. 

"  My  budded  trees  have  made  a  fine  growth  the 
past  season;  averaging  perhaps  four  feet,  some 
reaching  to  nearly  six  feet  in  height.  The  trees 


RAISING   FRUIT    TREES    FROM    SEEDS.        29 

are  healthy  and  vigorous,  and  prove  most  plainly 
that  it  is  not  necessary  for  us  to  import  pear  stocks 
from  France,  when  they  can  be  raised,  as  mine 
have  been,  at  home." 

Regarding  the  above  successful  experiment, 
we  would  say,  that  it  is  rare  in  this  region  for  one 
year's  seedling  pears  to  withstand  our  winters  un- 
protected. It  is  always  most  prudent  to  cover 
them  with  sea-weed  or  litter,  or  to  take  them  up 
and  store  them  in  a  cool  and  dry  cellar,  covering 
the  roots  with  sand  or  gravel. 

In  raising  peach  trees  from  the  stone,  our  meth- 
od has  been  to  expose  the  stones  to  the  frosts  of 
winter,  and  sow  in  the  following  spring.  In  the 
fall  of  1841,  we  thus  exposed  half  a  bushel  of 
stones  to  the  frost,  by  placing  them  in  a  shallow 
hole  in  the  ground,  slightly  covered  with  earth, 
where  they  remained  until  the  spring ;  we  then 
cracked  them  carefully,  and  sowed  in  rows  on  the 
13th  of  April,  1842,  in  a  light  loamy  soil.  These 
grew  well ;  and  on  the  first  week  in  September,  of 
the  same  season,  we  budded  nine  hundred  out  of 
one  thousand  trees. 

With  young  trees,  it  has  been  the  practice  of 
some  to  trim  off  the  side  shoots,  which  causes  the 
trees  to  make  a  slender  and  weeping  top  ;  these 
side  shoots  should  not  be  taken  off,  while  the  trees 
are  young  and  growing  thriftily ;  the  trunk  will 
not  grow  near  as  fast  in  circumference  by  divest- 
ing these  of  their  leaves  or  side  branches.  Mr. 
Downing  recommends  to  stop  the  side  branches, 
when  of  moderate  length,  by  pinching  out  the 
terminal  bud.  This  is  undoubtedly  the  best 
method. 

3* 


30  FRUIT    BOOK. 


OK   PRESERVING  PEARS. 

Upon  the  methods  resorted  to  for  keeping  the 
finest  kinds  of  pears,  much  has  been  Written  of 
late  years.  Summer  fruits,  those  particularly 
which  ripen  upon  the  tree,  require  to  be  carefully 
gathered  and  placed  in  a  well-ventilated  and  cool 
room.  The  autumn  and  winter  fruit  is  pre- 
served with  more  difficulty.  It  has  been  gener- 
ally admitted,  that  our  winter  sorts  should  remain 
upon  the  trees  as  long  as  possible,  requiring  all 
the  ripening  our  climate  will  afford,  which  is  un- 
doubtedly the  case.  It  has  been  recently  sug- 
gested, that  our  winter  table  pears  should  be  gath- 
ered earlier  than  we  have  heretofore  done  it,  from 
the  fact  that  many  varieties  which  were  gathered 
in  October,  ripened  better  than  those  of  the 
same  kinds  left  upon  the  trees  a  month  later. 
We  found  such  to  be  the  case  with  the  "  Lew- 
is," and  also  with  the  "  Bleeker's  Meadow." 
The  secret,  we  apprehend,  is,  however,  not 
so  much  in  their  being  thus  early  gathered, 
but  that  they  were  kept  in  a  uniformly  warmer 
temperature.  The  remark  of  T.  A.  Knight, 
the  most  practical  pomologist  of  modern  times, 
we  think  rational.  He  says,  "In  order  to 
ripen  our  fine  pears,  they  should  be  placed  in  a 
dry  and  warm  atmosphere." 

A  writer  (Mr.  Walker),  in  the  January  num- 
ber of  Hovey's  Magazine,  says :  —  "  The  speci- 
mens (pears)  which  were  matured  in  a  close  desk, 
the  temperature  of  the  room  being  kept  from  sixty 
to  seventy  degrees  of  heat  during  the  day,  and 
fifty  to  fifty-five  during  the  night,  were  all  very 
much  superior  to  those  which  matured  in  a  room 
of  lower  temperature."  / 


THE   APPLE.  SI 

Much  difference  of  opinion  exists  in  regard  to 
tjie  necessity  or  advantage  of  sweating  fruit,  pre- 
vious to  its  being  packed.  Some  disapprove  of 
the  practice,  remarking  that  the  flavor  is  thereby 
considerably  injured,  and  that  the  fruit  does  not 
keep  so  well ;  while  others  contend,  and  not  with- 
out apparent  reason,  that,  by  getting  rid  of  a  por- 
tion of  moisture,  the  fruit  keeps  better,  and  re- 
tains its  natural  flavor  uninjured.  More  depends, 
we  apprehend,  upon  the  atmosphere  of  the  room 
or  cellar  in  which  they  are  kept. 

THE   APPLE. 

Of  all  the  fruit  produced  in  our  climate,  com- 
prising such  an  extensive  variety,  none  is  brought 
to  so  great  perfection  and  with  so  little  trouble,  as 
the  apple.  The  duration  of  the  apple  tree  is  sup- 
posed, by  Knight,  to  be  two  hundred  years.  "  The 
soil  best  adapted  for  the  apple,"  says  Rogers,  "  is 
that  of  a  soft  loam,  containing  some  sand ;  a  great 
depth  is  not  requisite,  eighteen  to  twenty  inches 
being  quite  enough,  provided  it  be  on  a  dry  sub- 
soil. If  the  bottom  soil  is  wet,  the  trees  should 
be  set  shallow,  and  the  ground  drained.  Apple 
trees  do  not  thrive  if  the  roots  enter  into  a  cold 
substratum." 

Autumnal  planting  we  prefer  in  light  soil,  and 
spring  planting  on  those  of  a  strong  and  wet  na- 
ture. In  forming  a  collection  of  fruits,  it  has 
been  justly  observed,  that  it  is  better  to  be  con- 
tented with  a  few  good  kinds,  which  produce  well 
in  most  seasons,  than  to  plant  those  for  the  sake 
of  variety,  of  which  perhaps  a  crop  may  be  ob- 
tained once  in  three  or  four  years.  The  Secre- 


32  FEUIT    BOOK. 

tary  of  the  London  Horticultural  Society,  in. 
speaking  of  the  mania  for  increasing  varieties, 
says,  that  their  catalogue  of  apples  "  contains  one 
thousand  four  hundred  kinds,  three  fourths  of 
which  are  probably  the  same  fruits  under  differ- 
ent names,  or  are  unworthy  of  cultivation." 

In  making  a  selection  of  apples,  we  should  en- 
deavor to  fix  upon  those  which  are  found  to  suit 
our  latitude  and  soil.  We  have  long  observed 
that  many  varieties  of  apples,  which  are  good 
bearers  when  grown  in  strong  and  rather  moist 
soil,  for  example  the  Pickman  Pippin,  Williams's 
Favorite,  Blue  Permain,  Roxbury  Russet,  Eso- 
pus  Spitzenberg,  and  Ribstone  Pippin,  are  general- 
ly poor  bearers,  upon  a  light  sandy  loam ;  while  the 
Baldwin,  Yellow  Bellflower,  Hubbardston  Non- 
such, Danvers  Winter  Sweet,  and  Fall  Harvey, 
grow  and  bear  well  upon  a  light  soil ;  the  Bald- 
win and  Hubbardston  Nonsuch  seem  to  accommo- 
date themselves  to  almost  every  variety  of  soil  and 
situation.  In  a  report  which  we  gave  in  the  Es- 
sex County  Agricultural  Transactions,  some  six 
years  since,  we  there  remarked  that  apples  origi- 
nating on  any  given  soil  will  be  better  than  most 
of  those  which  are  introduced  into  it.  Many  va- 
rieties of  applies,  which  are  first  rate  in  quality 
when  grown  in  our  southern  cities,  —  for  exam- 
ple, the  Newtown  Pippin,  and  Pennock's  Red 
Winter,  are  inferior  to  the  Lyscom,  Fall  Harvey, 
and  many  others,  when  grown  in  our  soil.  Beech- 
er,  of  Indianapolis,  In.,  says,  "The  soil  and 
climate  so  modify  the  flavor  and  other  qualities  of 
the  apple,  that  there  is  some  reason  for  believing 
that  an  apple,  originating  on  any  given  soil,  will 
be  better  than  many  which  are  introduced  into  it ; 


THE   APPLE.  33 

for  though  the  apple  is  raised  with  great  facility 
in  almost  every  soil,  yet  it  is  probable  that  each 
variety  affects  a  particular  one.  Thus  I  perceive 
the  most  popular  apples  of  New  England  are  na- 
tives ;  for  example,  the  Rhode  Island  Greening, 
Hubbardston  Nonsuch,  Roxbury  Russet,  Bald- 
win, and  Minister.  This,  to  a  considerable  ex- 
tent, is  true  of  the  West." 

Attention  should  also  be  had  in  the  selection  of 
sorts,  suitable  to  their  destined  soils ;  as  some  va- 
rieties that  would  succeed  well  in  a  strong  clay,  ' 
would  languish  in  a  poor,  light,  sandy  loam.  The 
Baldwin,  Yellow  Bellflower,  and  Swaar,  flourish 
well  in  a  light  loamy  soil ;  on  the  contrary,  the 
Ribstone  Pippin,  Pickman  Pippin,  and  Red 
Doctor,  require  that  of  a  strong  and  retentive 
nature.  In  planting  orchards,  we  should  there- 
fore have  some  regard  to  these  circumstances. 

The  successful  culture  of  the  apple,  says  one 
of  the  best  cultivators  of  this  fruit,  depends  very 
much  on  the  suitableness  of  the  ground  in  which 
they  are  planted  ;  the  size  and  flavor  of  the  fruit, 
the  general  health  and  duration  of  the  trees, 
are  most  commonly  the  result  of  good  or  bad  soil. 
Of  all  the  different  descriptions  of  soil  to  be  met 
with,  that  of  a  soft  hazel  loarn,  containing  a  small 
portion  of  sand,  seems  to  be  the  most  congenial  to 
the  apple  generally.  In  such  a  soil,  the  tree  is 
sure  to  flourish  longest,  is  most  productive,  and 
remains  most  free  from  disease,  or  attacks  of  in- 
sects. A  great  depth  is  not  requisite ;  eighteen  or 
twenty  inches  being  quite  enough,  provided  it  be 
on  a  dry  sub  soil.  A  wet  bottom  should  be 
avoided,  if  possible ;  no  kind  of  apple  thriving  long, 
if  the  roots  once  enter  into  such  a  cold  sub-stra- 


34  FRUIT    BOOK. 

turn.  The  cultivation  of  the  apple  upon  dwarf 
stocks  (our  Crab  makes  a  good  stock  for  this  pur- 
pose) is  carried  to  a  great  extent  in  Guernsey 
and  Jersey ;  these  are  grafted  upon  Paradise 
stocks ;  they  produce  fruit  in  three  years,  when 
not  more  than  four  or  five  feet  in  height,  and 
about  the  same  in  diameter  through  the  branches. 
In  such  cases,  the  ground  is  very  properly  given 
up  entirely  for  this  purpose ;  the  trees  being 
planted  ten  feet  apart,  and  five  feet  distant,  in  the 
rows.  A  quarter  of  an  acre  planted  in  this  way 
will  contain  two  hundred  and  forty  trees,  the  area 
of  the  surfaces  of  which,  taken  collectively, 
amounts  to  nearly  as  much  as  the  whole  ground. 
Mr.  Rivers  has  long  cultivated  a  selection  of  ap- 
ples in  a  miniature  orchard,  and  describes  his 
mode  of  placing  them  in  the  following  words : 
"  By  planting  the  proper  sorts,  apples  may  be 
grown  in  as  small  a  space  of  ground  as  gooseber- 
ries. The  trees  are  planted  at  six  feet  distance 
each  way,  in  quincunx  order." 

APPLES. 

Early  Harvest.  —  This  is  the  earliest  apple 
worthy  of  cultivation :  the  form  is  flat,  of  medium 
size  ;  the  skin,  when  perfectly  ripe,  is  of  a  beau- 
tifully bright  straw  color ;  the  flesh  tender  and 
sprightly ;  if  gathered  before  they  are  fully  ripe, 
it  has  too  much  acidity.  The  finest  fruits  are 
those  which  drop  ripe  from  the  tree  ;  the  branches 
make  very  acute  angles,  by  which  it  is  readily 
distinguished  from  most  other  trees  in  the  orch- 
ard ;  it  bears  young.  Ripe  in  July  and  August. 
M. 


APPLES.  35 

Early  Bough.  —  This  is  a  large  handsome  ap- 
ple, the  form  sometimes  oblong,  the  skin  a  pale 
yellow,  often  with  a  bright  red  tinge,  the  flesh 
sweet  and  tender ;  it  is  a  good  bearer,  and  de- 
serves extensive  cultivation.  Ripe  in  August. 
M. 

[This  is  decidedly  the  finest  early  sweet  apple  of  its  sea- 
son. It  is  called,  in  some  parts  of  New  England,  "  Wash- 
ington."] 

American  Red  Juneating.  —  This  apple  is  of 
medium  size,  oblong ;  the  skin  is  a  beautiful  red, 
slightly  streaked  and  mixed  with  yellow ;  the 
flesh  is  rich,  sprightly  and  good ;  the  tree  is  of 
upright  growth  ;  it  bears  well  and  ripens  in  Au- 
gust. Although  it  bears  the  name  of  American 
Red  Juneating,  we  have  strong  doubts  of  its  hav- 
ing originated  in  this  country ;  we  think  it  may  be 
the  striped  Juneating  of  Ronald.  M. 

Summer  Queen. — A  large  oblong  apple,  strip- 
ed with  red  on  a  yellow  ground ;  the  flesh  is  yel- 
low, very  high  flavored,  and  excellent.  The  tree 
is  of  vigorous  growth,  and  a  great  bearer.  Ripe 
in  August.  M. 

Early  Red  Margaret.  —  A  middle-sized  apple  ; 
the  shape  round,  somewhat  flat ;  the  skin  a  green- 
ish yellow,  striped  with  dark  red  ;  the  flesh  white, 
juicy,  and  agreeable  ;  it  bears  early  and  abund- 
antly. Ripe  the  middle'of  August.  M. 

Summer  Rose.  —  A  very  beautiful  and  excel- 
lent fruit ;  the  size  is  moderate,  the  form  round, 
the  skin  yellow,  striped,  and  mottled  with  red ; 
the  flesh  is  sweet,  juicy,  and  fine.  Ripe  in  Au- 
gust. A  great  bearer.  M. 


36  FRUIT   BOOK. 

Summer  Pearmain.  —  This  apple  is  of  medium 
size ;  the  form  oblong  and  very  regular ;  the  skin 
a  dark  red,  striped  with  a  small  proportion  of  yel- 
low ;  the  flesh  very  tender  and  good,  juice  not 
abundant.  It  is  one  of  our  finest  summer  apples ; 
bears  abundantly,  and  ripens  in  August  and  Sep- 
tember. M, 

Fall  Harvey.  —  This  is  a  large  and  handsome 
fruit ;  the  shape  flat,  with  broad  ribs  extending  from 
the  stem  to  the  eye  ;  the  skin  sometimes  a  clear 
bright  yellow,  but  mostly  a  light  yellow,  occasion- 
ally with  a  bright  red  cheek ;  the  flesh  yellow, 
firm,  rich  and  high  flavored ;  it  is  much  cultivated 
in  Essex  county,  Mass.,  where  it  may  have  origi- 
nated. It  is,  without  question,  the  finest  fall  and 
early  winter  apple.  A  good  bearer,  and  deserv- 
ing extensive  cultivation.  M. 

Drap  d"  Or.  —  A  large  flat  apple,  of  a  bright,  but 
pale  yellow  color,  covered  all  over  with  small  black 
pips  (never  with  a  red  cheek)  ;  the  flesh  is  ten- 
der, very  light  and  pleasant;  the  growth  of  the 
tree  is  large  and  spreading ;  it  bears  well,  and 
should  be  found  in  every  good  collection.  Ripe 
in  September  and  October.  This  is  the  Drap 
d'Or  of  Cox  and  Ronald,  but  not  of  Duhamel.  M. 

[This  fruit  commands  a  high  price  in  our  market.] 

ffaivthornden.  —  This  fruit  is  of  medium  size  ; 
of  a  flat  and  very  regular  form,  and  remarkably 
handsome  ;  skin  of  a  pale  yellow,  nearly  white, 
with  a  brilliant  red  on  the  side  exposed  to  the 
sun ;  the  flesh  white,  very  juicy,  but  not  high 
flavored.  It  bears  very  young,  and  most  abund- 


APPLES.  37 

antly,  every  year ;  it  is  one  of  the  best  market 
fruits  in  the  fall  and  early  winter  months.     M. 

[This  variety  is  cultivated  in  Pennsylvania,  under  the 
name  of  "  Maiden's  Blush,"  as  well  as  in  our  neighbor- 
hood. 

Red  Astracan.  —  This  beautiful  apple  is  of  me- 
dium size,  of  a  round  and  rather  flat  form ;  the 
skin  is  dark  red,  covered  with  a  thick  bloom,  like  a 
plum ;  the  flesh  is  white,  tender,  and  good,  some- 
what acid  ;  it  keeps  but  a  short  time  after  being 
gathered  ;  but  the  beauty  of  the  fruit,  and  its  early 
and  great  bearing,  render  it  desirable  in  every 
collection,  especially  if  intended  for  the  market. 
Ripe  in  August.  M. 

Benoni.  —  This  fine  and  beautiful  apple  was 
introduced  to  notice  by  E.  M.  Richards,  Esq.,  of 
Dedham.  It  is  of  medium  size,  form  round  and 
regular,  the  flesh  yellow,  high  flavored,  and  excel- 
lent. It  bears  well,  ripens  in  July  and  August, 
and  should  be  found  in  every  good  collection,  M, 

Red  Ingestrie.  —  This  apple  is  of  medium  size, 
of  a  round  form ;  the  skin  bright  yellow,  tinged 
and  striped  with  red  on  the  side  exposed  to  the 
sun ;  the  flesh  very  rich,  high  flavored,  and  juicy. 
It  bears  well,  and  ripens  in  October.  M. 

Franklin  Golden  Pippin.  —  This  apple  is  sup- 
posed to  be  of  American  origin ;  it  is  of  middle 
size,  the  form  oval  and  very  regular ;  the  skin  of 
rather  a  dark  yellow,  without  a  blush,  but  sprink- 
led with  dark-colored  specks ;  the  flesh  yellow, 
tender,  and  very  agreeable  to  the  taste.  The  tree 
grows  well,  is  of  an  upright  form,  and  the  fruit  is 
ripe  in  October  and  November.  M. 
4 


00  FRUIT    BOOK. 

Kerry  Pippin.  —  Fruit  of  medium  size ;  the 
form  oblong,  flattened  at  the  eye  and  stalk  ;  the 
skin  a  bright  yellow,  striped  and  marbled  with 
red ;  the  flesh  tender  and  high  flavored.  This  is 
a  most  beautiful  variety ;  it  bears  well,  and  ripens 
in  September  and  October.  M. 

Williams }s  Favorite  Red.  —  This  apple  origin- 
ated in  Eoxbury,  Mass.  It  is  of  medium  size, 
oblong  form,  the  skin  a  bright  and  deep  red,  the 
flavor  pleasant  and  agreeable.  It  is  a  good  bear- 
er, and  a  most  beautiful  fruit,  ripening  in  August. 
M. 

[This  tree  requires  a  strong  and  rich  soil.  With  us  the 
fruit  is  small  in  comparison  with  those  we  have  seen  offer- 
ed in  the  Boston  market.] 

Kilham  Hill  —  Originated  on  the  farm  of  Doc- 
tor Kilham,  in  Wenham,  Essex  county,  Mass. 
The  size  is  sometimes  large,  the  form  round,  a 
little  oblong ;  the  skin  yellow,  striped  with  red ; 
the  flesh  is  yellow  and  high  flavored,  but  soon  be- 
comes dry;  it  bears  young  and  constantly,  and 
ripens  from  September  to  November.  The  tree 
is  of  a  spreading,  but  not  regular  form,  and  may 
be  known  by  small  warts  or  protuberances  on  the 
bark.  M. 

[This  fruit  we  should  not  recommend  to  cultivate  large- 
ly for  the  markets,  as  it  so  soon  decays  after  ripening.] 

Ly scorn.  —  This  apple  originated  in  Southboro', 
Mass.  It  is  of  medium  size,  rather  oblong,  and 
very  regular ;  the  skin  dull  red,  with  greenish 
yellow.  The  flesh  is  not  high  flavored,  but  of  a 
peculiarly  mild  and  agreeable  taste.  It  bears 
well,  ripens  in  October,  and  will  sometimes  keep 
#11  January.  M. 


APPLES.  39 

[This  apple  is  called  "  Osgood's  Favorite,"  in  Essex 
county,  and  "  Mathis's  Stripe,"  in  Worcester  county.  It 
is  a  superior  variety,  particularly  when  grown  in  strong 
soil.] 

Porter.  —  Originated  on  the  farm  of  the  Rev. 
Samuel  Porter,  in  Sherburne,  Mass.  The  fruit  is 
sometimes  large,  the  shape  oblong,  pointed  at  the 
blossom  end ;  the  skin  of  a  bright  yellow,  often 
with  a  blush  of  red  on  the  sunny  side  ;  the  flesh 
fine,  sprightly,  and  agreeable.  It  bears  well,  ripens 
in  September  and  October,  and  is  a  most  beauti- 
ful fruit,  either  for  the  market  or  private  garden. 
M. 

'  Yellow  Ingestrie.  —  A  beautiful  apple,  raised  by 
Mr.  Knight,  President  of  the  London  Horticul- 
tural Society.  The  size  is  small,  form  round  and 
regular ;  the  skin  of  a  golden  yellow,  with  some 
black  spots  ;  the  flesh  yellow,  firm,  and  delicate. 
It  is  an  abundant  bearer,  and  ripens  in  October. 
M. 

Gravenstein.  —  Fruit  large  ;  the  form  for  the 
most  part  oblong,  sometimes  flat ;  the  skin  of  a 
light  yellow,  striped,  and  beautifully  mottled  with 
red ;  flesh  very  fine,  with  a  brisk,  high-flavored 
juice.  This  is  one  of  the  most  valuable  apples, 
ripening  in  October,  and  keeping  good  several 
months.  The  tree  is  of  a  strong  and  healthy 
growth  and  upright  form.  M. 

Rilstone  Pippin.  —  Fruit  sometimes  large,  of 
a  flat  form ;  the  skin  is  a  mixture  of  russet  and 
yellow,  with  dull  red  on  the  side  exposed  to  the 
sun  ;  the  flesh  very  yellow  and  firm,  with  a  sharp, 
rich  flavor;  the  tree  is  of  a  spreading,  but  not 
very  regular  form ;  it  bears  well,  and  ripens  in 
the  fall  and  early  winter  months.  M. 


40  FRUIT    BOOK. 

Golden  Russet.  —  The  origin  of  this  apple  is 
unknown  ;  it  appears  to  have  been  first  cultivat- 
ed in  Essex  county,  Mass.  The  fruit  is  of  medi- 
um size,  round,  rather  oblong,  and  of  a  regular 
form ;  the  skin  is  a  smooth,  yellow  russet ;  flesh 
remarkably  tender,  spicy,  and  high  flavored.  The 
tree  is  very  upright  and  handsome  in  its  growth  ; 
bears  abundantly ;  and  is  a  valuable  fruit,  ripen- 
ing in  October,  November,  and  December.  M. 

Blue  Pearmam.  —  This  fruit  is  large,  the  form 
round,  the  skin  red,  striped  and  mottled  with  dark- 
er red,  and  covered  with  a  bloom  like  a  plum ;  the 
flesh  mild  and  agreeable.  This  is  a  most  excel- 
lent variety.  Ripe  in  October,  and  keeping  till 
February.  M. 

Fameuse.  —  Fruit  middle  size  ;  of  a  flat  form ; 
skin  light  yellow  and  green,  mixed  with  pale  red 
and  dark  red  blotches  on  the  side  exposed  to  the 
sun  ;  flesh  remarkably  white,  tender,  juicy,  and 
good.  This  is  a  very  handsome  apple.  The  tree 
bears  well,  and  the  fruit  ripens  from  October  to 
December.  M. 

Menagere.  —  This  apple  is  said  to  be  of  Ger- 
man origin  ;  it  is  the  largest  apple  we  have  seen ; 
the  form  flat,  the  shape  like  a  large  English  tur- 
nip ;  the  skin  of  a  light  yellow ;  the  flesh  plea- 
sant, but  more  adapted  to  the  kitchen  than  the 
dessert.  It  bears  well,  trained  as  a  dwarf,  and 
ripens  from  October  to  February.  M. 

Rhode  Island  Greening.  -^—  This  is  a  well- 
known  and  favorite  apple  ;  the  size  is  large,  the 
shape  round,  flat  at  the  end ;  the  color,  when  ripe, 
a  greenish  yellow  ;  the  flesh  yellow,  tender,  juicy, 


APPLES.  41 

and  rich.  The  growth  of  the  tree  is  vigorous  and 
spreading.  It  bears  well,  and  ripens  from  No- 
vember to  February.  M. 

Lovett  Sweet.  —  This  apple  originated  on  the 
farm  of  Mr.  Lovett,  of  Beverly,  Essex  county, 
Mass.  It  is  of  medium  size  ;  the  form  round  ; 
the  skin,  when  ripe,  a  light  yellow ;  the  flesh  rich, 
sweet,  arid  good.  It  is  highly  prized  as  a  winter 
fruit.  M. 

Lady  Apple.  —  The  size  is  small,  the  form  flat, 
the  skin  at  maturity  is  a  bright  yellow,  with  a  bril- 
liant red  cheek,  and  very  smooth  ;  the  flesh  white, 
breaking,  mild  and  agreeable,  but  not  high  flavor- 
ed. The  beautiful  appearance  of  this  little  apple 
renders  it  worthy  of  cultivation.  The  tree  is  of 
more  upright  growth  than  any  other  apple  tree  in 
the  orchard  ;  it  grows  to  a  large  size  before  it  pro- 
duces fruit;  it  then  bears  well,  and  is  in  use  from 
January  till  March.  M. 

Bellflower.  —  This  is  a  large  and  beautiful  ap- 
ple. The  form  is  very  oblong,  tapering  to  the 
eye  ;  the  skin  a  bright  yellow,  sometimes  without 
any  red,  but  for  the  most  part  the  side  exposed  to 
the  sun  has  a?  bright  red  cheek  ;  the  flesh  is  rich, 
tender,  and  sprightly ;  before  perfectly  ripe,  it  has 
too  much  acidity.  It  bears  well,  though  not 
abundantly,  every  year,  and  ripens  in  October 
and  keeps  till  February.  It  is  a  valuable  market 
fruit.  The  growth  of  the  tree  is  large  and  spread- 
ing ;  and,  if  not  trained  high,  the  branches  will 
reach  the  ground  when  loaded  with  fruit.  M. 

[This  variety  fruits  well  in  light  soil.  It  is  sometimes 
confounded  with  the  "  Monstrous  Bellflower,"  an  inferior 
sort.] 


42  FRUIT    BOOK. 

Pennocks.  —  This  is  a  large  apple ;  the  form 
round,  rather  oblong ;  the  skin  a  dull  red,  slightly 
streaked  with  yellow ;  the  flesh  yellow,  sweet,  and 
tender ;  good  for  the  table,  and  excellent  for  bak- 
ing. The  tree  grows  to  a  large  size,  and  forms 
an  open,  spreading  head.  It  bears  well  every 
year,  and  is  in  use  during  the  winter  months.  M. 

[This  variety,  as  well  as  the  Newton  Spitzenburg,  are 
larger  apples  when  grown  South,  than  with  us.] 

Baldwin.  —  This  fine  apple,  so  well  known  in 
New  England,  hardly  needs  a  description.  It  is 
of  medium  size,  the  form  round,  the  skin  mostly 
of  a  brilliant  red,  with  some  indistinct  yellow 
streaks ;  in  some  situations  a  large  proportion  of 
yellow ;  the  flesh  is  very  fine,  crisp,  juicy  and 
rich.  It  bears  abundantly  every  other  year,  keeps 
well  through  the  winter,  and  although  so  com- 
mon, it  will  bear  comparison  with  the  finest  of  the 
new  varieties.  M. 

[There  is  an  apple  cultivated  to  some  extent  in  Essex 
county,  resembling  this  variety  in  its  growth,  and  also  in 
its  fruit,  which  can  readily  be  distinguished  from  the  true 
Baldwin  by  its  flavor,  and  from  the  bloom  which  is  upon 
the  skin  of  the  fruit,  similar  to  the  Blue  Pearmain.] 

Murphy.  —  This  apple,  in  appearance,  resem- 
bles the  Blue  Pearmain ;  the  shape  is  more  ob- 
long, the  size  not  so  large ;  the  skin  light  red, 
streaked  and  mottled  with  blotches  of  darker  red ; 
the  flesh  white,  tender,  and  good.  It  is  in  use 
from  November  to  February.  Raised  from  seed 
by  Mr.  David  Murphy,  of  Salem,  Mass.  M. 

Ortley  Pippin.  —  The  size  sometimes  large, 
the  form  oblong ;  the  skin,  when  ripe,  a  bright 
yellow,  with  a  little  red  on  the  side  next  the  sun ; 


APPLES.  43 

the  flesh  yellow,  breaking  and  high  flavored,  in 
this  respect  approaching  to  the  taste  of  the  New- 
ton Pippin  more  than  any  other  apple.  The  tree 
assumes  a  handsome,  spreading  form,  bears  well, 
and  the  fruit  ripens  from  December  to  March.  M. 

Newtown  Spitzenburg.  —  The  size  is  large,  the 
form  round  and  regular,  the  skin  a  dark  red,  strip- 
ed, streaked  with  shades  of  dull  red ;  the  flesh 
yellow,  rich,  and  high  flavored.  A  most  beautiful 
and  valuable  apple.  In  perfection  from  October 
till  February.  M. 

[This  fine  apple  does  not  fruit  well  in  our  soil.] 

Swaar.  —  This  is  a  large  apple,  the  form  round, 
somewhat  flat ;  the  skin  is  very  smooth,  of  a  light 
yellowish  green,  without  any  red ;  the  flesh  is 
juicy  and  well  flavored,  but  not  rich.  The  tree 
is  of  spreading  and  vigorous  growth  ;  bears  great 
crops.  The  fruit  ripens  from  December  to  March. 
M. 

[A  constant  hearer  and  handsome  fruit,  deserving  ex- 
tensive cultivation ;  being  one  of  the  finest  eating  apples, 
in  February  and  March,  we  possess.] 

Danvers  Winter  Sweet.  —  This  apple  is  of 
medium  size ;  the  form  a  little  oblong,  tapering 
to  the  eye;  the  skin  smooth,  of  a  light  yellow, 
sometimes  with  a  tinge  of  red;  the  flesh  firm, 
juicy,  and  sweet.  The  tree  is  a  great  bearer,  of 
rapid  growth,  and  is  worthy  of  extensive  cultiva- 
tion. It  is  in  use  during  the  whole  winter.  M. 

Piclcman  Pippin.  —  This  apple  is  sometimes 
large,  the  form  round,  the  skin  a  light  yellow, 
spotted  with  black  points  ;  the  flesh  hard,  juicy, 
and  good  for  the  table,  and  excellent  for  the 


44  FRUIT    BOOK. 

kitchen,  having,  when  cooked,  a  most  agreeable 
acid.  The  tree  is  of  an  upright  growth,  bears 
abundant  crops,  and  the  fruit  ripens  from  Decem- 
ber to  March.  M. 

[In  strong  soil  a  great  bearer.  This  sort  and  No.  27 
we  consider  our  two  best  cooking  varieties.] 

Roxbury  Russet.  —  This  apple  is  well  known, 
and  extensively  cultivated  in  New  England  ;  it  is 
of  medium  size,  round,  and  flat  at  the  ends  ;  the 
skin  of  a  fine  yellow  russet,  often  mixed  with 
dull  red ;  the  flesh  white,  rich,  and  juicy,  with  a 
very  pleasant  acid.  It  bears  well,  and  can  be 
brought  to  market  later  in  the  spring  than  any 
other  good  table  apple.  M. 

Jfubbardston  Nonsuch. — This  apple  is  large, 
the  form  round,  somewhat  oblong;  the  skin  is 
red,  mixed  with  a  small  portion  of  yellow,  streak- 
ed and  blotched  with  dark  red ;  the  flesh  yellow, 
juicy,  and  of  excellent  flavor.  The  tree  is  of 
vigorous  growth,  a  great  bearer,  and  worthy  of 
extensive  cultivation.  In  use  from  January  to 
March.  M. 

[This  variety,  and  the  one  following,  we  consider  two 
of  the  finest  late  apples  for  New  England  culture,  both 
being  good  bearers.] 

Minister.  —  This  fine  apple  originated  in  Row- 
ley, Mass.  The  size  is  large,  the  form  oblong 
like  the  Bellflower,  tapering  to  the  eye,  with 
broad  ridges  the  whole  length  of  the  fruit ;  the 
skin  a  light  greenish  yellow,  striped  with  bright 
red,  but  the  red  seldom  extends  to  the  eye  ;  flesh 
yellow,  light,  high  flavored,  and  excellent.  This 
is  one  of  the  very  finest  apples  which  New  Eng- 
land has  produced.  It  ripens  from  November  to 


APPLES.  45 

February,  and  deserves  a  place  in  every  collec- 
tion of  fruits,  however  small.  This  apple  re- 
ceived its  present  name  from  the  circumstance 
of  the  late  Rev.  Dr.  Spring,  of  Newburyport, 
having  purchased  the  first  fruit  brought  to 
market.  M. 

[A  great  bearer  annually,  as  well  as  a  superior  fruit.] 

Green  Sweet.  —  This  apple  is  of  small  size, 
round,  and  rather  flat ;  the  skin  at  maturity  is  a 
dull  green,  approaching  to  yellow ;  the  flesh  very 
sweet  and  good.  It  is  in  use  during  the  winter 
months,  and  can  be  brought  to  market  later  in 
the  spring  than  any  other  sweet  apple.  Much 
cultivated  in  the  north  part  of  Essex  county, 
Mass.  M. 

[This  variety  retains  its  juice  longer  in  the  spring  than 
any  sweet  apple  we  possess  ] 

Bevan's  Favorite.  —  This  is  one  of  the  earliest 
and  finest  apples  of  New  Jersey,  supposed  to 
have  originated  there ;  the  size  is  medium ;  form 
somewhat  flat;  color  yellow,  striped  with  red; 
flesh  juicy  ;  a  great  bearer ;  ripening  in  July. 

Superb  Sweet.  —  A  large-sized  superior  sweet 
fruit ;  form  rather  flat ;  color  red,  striped ;  ripen- 
ing in  September  and  October ;  raised  from  seed 
by  Jacob  Dean,  of  Mansfield,  Mass. 

Strawberry  Apple.  —  This  variety  originated 
in  New  Jersey ;  it  is  an  early  winter  fruit ;  will 
keep  into  spring ;  color  bright  red,  striped  upon 
a  light  orange  brown  ;  flesh  juicy,  and  peculiarly 
agreeable. 

RamsdeTs  Red  Pumpkin  Sweet.  —  This  fruit 
is  of  good  size ;  of  a  dark  red,  covered  with  a 


4:6  FftUIT    BOOK. 

blue  bloom,  similar  to  the  Winter  Blue  Pear- 
main  ;  the  flesh  is  tender  and  sweet.  This  tree 
bears  abundantly.  It  ripens  in  the  fall,  and  will 
keep  into  January.  This  apple  was  brought  into 
notice  by  Mr.  Ramsdel,  of  Connecticut. 

RambO)  or  Romanite.  —  This  apple  is  much 
cultivated  in  Pennsylvania ;  the  form  is  flat ;  the 
size  medium ;  the  skin  a  pale  yellow,  with  red 
streaks  towards  the  sun ;  flesh  tender  and  spright- 
ly ;  and  is  a  fine  table  apple,  ripening  in  the  fall, 
and  keeping  for  several  months ;  a  great  bearer 
in  alternate  years.  This  apple  is  known  by  the 
name  of  Seek-no-farther,  in  the  Philadelphia 
market. 

Oann  Apple.  —  This  apple,  cultivated  in  West 
Jersey,  takes  its  name  from  the  peculiarity  of  its 
shape.  In  form  it  approaches  to  a  cone ;  the  size 
is  medium;  color  green,  with  a  brownish  red 
near  the  stem ;  it  is  a  very  sweet  fruit,  approach- 
ing nearer,  in  this  respect,  to  the  Danvers  Winter 
Sweet  than  any  variety  we  have  seen.  It  is  an 
early  winter  fruit,  and  is  a  good  bearer  in  alter- 
nate years. 

[This  apple  is  cultivated  by  some,  under  the  name  of 
Seaver's  Sweet.] 

Northern  Spy.  —  This  new  native  fruit,  origi- 
nated near  Rochester,  N.  York.  It  is  a  fine  win- 
ter apple,  and  is  one  of  the  most  popular  fruits  in 
New  York.  Fruit  large,  yellow,  juicy,  with  a 
rich  sprightly  flavor.  The  tree  is  of  an  upright 
growth,  and  bears  well. 

Quince  Apple.  —  The  tree  of  this  variety  is  of 
vigorous  growth ;  the  size  of  the  fruit  large  ;  the 


APPLES.  47 

shape  flat ;  the  skin,  when  fully  ripe,  of  a  rich 
lemon  yellow  ;  flesh  rich  and  juicy ;  it  is  a  great 
bearer  in  alternate  years,  and  is  one  of  the  very 
best  fall  apples  we  possess,  ripening  in  Novem- 
ber. Coxe  says  that  it  came  originally  from  the 
State  of  New  York. 

Michael  Henry  Pippin.  —  This  variety  (sup- 
posed to  have  originated  in  New  Jersey)  with 
us  is  a  medium  size  and  fair  apple,  of  a  handsome 
oblong  shape  ;  color  when  ripe,  a  light  lemon 
yellow ;  the  flesh  is  sweet,  ripening  in  Novem- 
ber, but  keeping  well  throughout  the  whole  win- 
ter into  spring.  Bears  well,  not  greatly,  every 
year. 

Aunt  Hannah.  —  A  fine  winter  fruit,  produced 
on  the 'farm  of  Deacon  Francis  Peabody,  of  Mid- 
dleton,  Massachusetts.  In  eating  from  December 
to  March ;  of  a  rich  Newtown  Pippin  flavor.  The 
tree  assumes  a  handsome  upright  growth,  with 
the  fruit  well  dispersed  over  the  tree,  rarely  in 
clusters ;  a  good  bearer ;  size  medium ;  form 
roundish  ovate,  basin  moderately  depressed; 
straw  color  when  ripe,  flesh  light  orange.  We 
consider  this  to  be  one  of  the  best  eating  winter 
apples  of  New  England. 

Maiden }s  Blush.  —  This  apple  is  often  con- 
founded with  the  Hawthornden.  I  found  this 
fruit  at  Albany  early  last  fall  in  eating ;  and  it 
was  decidedly  superior  to  that  variety,  and  ear- 
lier in  ripening ;  in  color  and  general  appearance 
it  resembles  the  Hawthornden. 

Jonathan.  —  This  winter  fruit  was  considered 
by  the  late  Judge  Buel,  who  first  described  and 


48  FRUIT   BOOK. 

brought  it  into  notice,  as  one  of  the  very  best 
apples  he  had  ever  seen..  He  informed  me 
that  it  was  a  thrifty  growing  and  productive 
variety,  equal  in  flavor  to  any  other  sort  of 
the  season  fruit  of  medium  size,  keeping  into  the 
spring. 

Lyman's  Large  Summer.  —  Having  never  cul- 
tivated this  apple,  we  are  indebted  to  Mr.  Down- 
ing for  this  description :  — 

u  A  large  and  handsome  American  fruit  intro- 
duced to  notice  by  S.  Lyman,  of  Manchester, 
Conn.  The  bearing  trees  are  easily  recognised 
by  their  long  and  drooping  branches,  which  are 
almost  wholly  without  fruit  spurs,  but  bear  in 
clusters  at  their  extremities.  They  bear  poorly 
until  the  tree  attains  a  considerable  size,  when  it 
yields  excellent  crops.  Fruit  quite  large,  round- 
ish, flattened  at  the  ends ;  skin  smooth,  pale  yel- 
low ;  flesh  yellow,  tender,  sub-acid,  rich,  and  high 
flavored  and  excellent,  either  for  the  table,  or  for 
cooking.  Ripe  last  of  August." 

Pine  Apple  Russet.  —  This  variety,  not  as  yet 
cultivated  to  any  extent  in  this  country,  is  a  fruit, 
according  to  Lindley,  of  high  character.  He 
says,  tl  Fruit  above  medium  size,  flesh  yellow, 
crisp,  very  short  and  tender.  Juice  more  abund- 
ant than  in  any  apple  I  have  ever  met  with,  as  it 
generally  runs  very  copiously  as  soon  as  cut 
open ;  saccharine,  with  that  just  proportion  of 
acid  which  characterizes  our  most  valuable  fruits ; 
and  of  a  spicy  aromatic  flavor,  with  a  high  per- 
fume. In  eating  from  the  end  of  September  to 
the  middle  of  October." 


APPLES.  49 

Jewetfs  Fine  Red.  —  This  apple  originated  in 
Hollis,  N.  H. ;  was  first  brought  into  notice  by  the 
Editor  of  the  "  Boston  Cultivator,"  S.  W.  Cole, 
Esq.  It  is  a  fine  fruit,  of  medium  size,  form 
rather  flat,  color  dark  red,  flavor  sub-acid,  flesh 
tender.  It  is  among  the  best  native  apples  of 
our  country.  In  eating  from  October  to  Decem- 
ber. 

Golden  Ball.  —  This  fruit  was  also  brought 
forward  by  Mr.  Cole.  It  is  of  large  size,  form 
roundish,  stem  short,  color  bright  yellow,  with 
occasionally  a  blush  on  one  side;  the  flesh  is 
mild,  sub-acid,  crisp,  juicy,  and  of  fine  flavor; 
ripens  late  in  the  fall,  a  good  grower,  but  medium 
bearer.  It/is  a  fine  apple  for  cooking,  as  well  as 
for  the  table. 

A  selection  of  sixteen  sorts  of  apples  for  a 
garden.  —  Early  Harvest,  Early  Sweet  Bough, 
Summer  Rose,  Maiden's  Blush,  Aunt  Hannah, 
Minister,  Swaar,  Roxbury  Russet,  Fall  Harvey, 
Green  Sweet,  Porter,  Gravenstein,  Hubbardston 
Nonsuch,  Lyscom,  Baldwin,  Danvers  Winter 
Sweet. 

A  selection  of  nine  sorts  for  a  small  garden.  — 
Early  Harvest,  Early  Sweet  Bough,  Minister, 
Swaar,  Fall  Harvey,  Porter,  Baldwin,  Danvers 
Winter  Sweet,  Gravenstein. 


THE   PEAR. 

The  pear  was  probably  held  in  higher  estima- 
tion by  the  ancients  than  the  apple,  as  Pliny  enu- 
merated a  greater  number.     It  is  a  much  more 
hardy  and  durable  tree  than  the  apple,  and,  al- 
5 


50  FRUIT   BOOK. 

though  longer  in  coming  into  a  fruit-bearing  state, 
will  exist  for  centuries,  in  health  and  vigor.  The 
pear  is  propagated  by  seeds,  with  a  view  to  ob- 
tain new  varieties,  or  for  the  purpose  of  stocks  on 
which  to  graft  or  bud  known  or  approved  kinds. 
Doctor  Van  Mons,  and  M.  Duquesne,  possess 
eight  hundred  approved  sorts,  which  they  obtain- 
ed from  seeds,  within  sixteen  years.  Pears,  how- 
ever, are  more  uncertain  from  seed,  than  apples  ; 
for  by  far  the  greater  number  thus  raised  are 
unfit  for  any  other  use  than  to  be  budded  with 
known  sorts.  New  varieties,  says  Van  Mons,  are 
more  likely  to  be  obtained  from  the  seeds  of  new, 
than  of  old  cultivated  sorts.  Among  the  extend- 
ed varieties  of  this  fruit,  it  is  rather  difficult  (un- 
der all  circumstances)  to  select  those  which  are 
the  best  for  cultivation.  We  have,  however,  ven- 
tured to  admit  into  our  list  of  outlines,  those 
which,  from  observation  and  the  opinion  of  friends, 
as  well  as  our  own  limited  experience,  we  could 
safely  recommend  as  among  the  best.  In  raising 
seedling  pears,  the  ground  should  be  enriched 
with  well-rotted  manure  (vegetable  decomposi- 
tion, such  as  rotten  leaves,  bark,  &c.,  we  think  the 
best,  mixed  with  a  portion  of  air-slacked  lime)  ; 
the  earth  should  be  occasionally  stirred  between 
the  rows,  and  all  weeds  eradicated.  (Seethe  ar- 
ticle on  raising  trees  from  seed.) 

Small  stocks,  measuring  from  a  half  to  an  inch 
through  at  the  but,  should  be  budded,  rather  than 
grafted.  The  best  and  most  durable  stock  for 
standards  is  the  wilding ;  the  quince  and  white 
thorn,  for  dwarfs.  There  are  some  pears  which 
do  not  thrive  well  upon  the  quince,  directly.  Our 
method  with  such  has  been  to  graft  those  sorts 


THE    PEAR.  51 

that  grow  well  upon  the  quince,  and  in  the  fol- 
lowing season  re-grafting  on  these  the  kinds  that 
do  not  flourish  when  placed  directly  upon  this 
stock.  This  process  of  double  grafting  may  be 
advantageously  employed  also  in  bringing  pears 
earlier  into  fruit.  In  the  spring  of  1840,  we  in- 
serted a  graft  of  the  "  Cabot "  into  a  dwarf  stock, 
which  was  but  one  inch  through  at  the  but ;  and, 
in  the  fall  of  1841,  it  bore  from  twelve  to  fifteen 
pears. 

The  effect  of  double  grafting,  says  Lindley, 
"  is  similar  to  ringing  the  branches :  the  obstruction 
that  the  sap  meets  with,  in  passing  through  the 
two  places  of  union,  would  be  tantamount  to  the 
limited  supply  of  sap  permitted  to  ascend  where 
a  portion  of  the  bark  is  removed."  The  quince 
stock  brings  the  pear  into  early  fruiting,  and  some 
varieties  are  larger  upon  this  stock ;  still,  where 
a  permanent  orchard  is  wanted,  we  should  recom- 
mend the  natural,  or  wilding  pear.  Pears  work- 
ed upon  the  white  thorn,  are  said  to  do  better 
where  the  soil  is  a  strong  clay,  than  upon  the 
quince.  Pears  have  been  grown  in  Europe  upon 
the  mountain  ash.  We  budded  twelve  small  trees 
of  this  sort  with  the  Bartlett  and  Seckel,  in  the 
fall  of  1840.  A  shoot  of  the  ash  was  permitted 
to  grow  in  connection  with  the  pear,  for  the  first 
season.  In  the  spring  of  the  following  year,  the 
first  shoot  (the  ash)  was  then  cut  off  close1  to  the 
main  stem.  These  trees  have  made  quite  as  good 
a  growth  as  upon  pear  stocks. 

Hornsby  says,  "  that  where  the  apple  and  pear 
would  not  previously  fruit,  the  soil  poor  and  shal- 
low upon  rock,  its  effect  is  to  retard  the  blossom, 
and  give  vigor  to  the  constitution.  Flesh  and  fia- 


52 


FRUIT    BOOK. 


vor  of  the  fruit  not  affected.  Budding  and  graft- 
ing alike  successful,  on  old  or  young  stocks  ;  care 
to  be  taken  to  remove  none  of  the  young  shoots  of 


[This  cut  of  a  dwarf  tree  is  intended  to  show  the  position  of  the 
quince  stock,  when  grafted  or  budded  with  the  pear  one  inch  below 
the  surface  of  the  soil.] 


THE    PEAR.  53 

the  ash  the  first  season  after  working."  The 
London  Horticultural  Society  tried  the  above,  and 
reported :  "  That  the  fruit  was  produced  at  an 
earlier  age,  of  good  size  ;  the  trees  did  not  seem 
as  if  they  would  be  long-lived,  owing  to  the  une- 
qual swelling  of  the  respective  species.  The  pear 
increased  in  diameter  more  rapidly  than  the  ash  ; 
but  as  the  latter  is  more  hardy  than  the  quince, 
and  will  thrive  in  almost  any  soil,  it  might  be 
used  advantageously  in  some  situations."  M. 
Floss,  a  Prussian  gardener,  grows  pears  on  sandy 
soils,  by  grafting  them  on  this  stock. 

The  distance  at  which  pear  trees  should  be  set, 
in  the  orchard  or  garden,  depends  in  some  mea- 
sure upon  the  soil  and  aspect ;  but  thirty  feet  is 
about  the  maximum  distance  in  the  best  soils,  and 
from  eight  to  ten  feet,  when  grown  upon  the 
quince  or  thorn.  Trees  engrafted  or  budded  upon 
the  quince,  should  be  done  as  near  the  root  as 
possible.  This  budding,  which  we  prefer  to  graft- 
ing, is  performed  when  the  bark  will  separate  en- 
tirely from  the  wood,  which,  in  this  latitude,  takes 
place  in  August,  and  sometimes  in  September. 
The  following  spring,  when  the  bud  is  developing, 
cut  off  the  stock  to  within  two  joints  of  the  bud, 
and  not  until  midsummer  finish,  or  cut  the  snag 
smoothly  to  the  shoot.  At  the  third  season,  the 
trees  maybe  removed  to  the  situation  for  fruiting ; 
and  in  resetting  them,  the  stock  should  be  placed 
at  least  one  inch  below  the  insertion  of  the  bud,  as 
shown  in  the  preceding  cut  of  a  trained  tree. 

Thus,  setting  the  stock  below  the  bud  or  scion 

will  preserve  them  from  the  frosts  of  winter,  and 

the  borer  in  midsummer.     In  order  to  obtain  fruit 

early  upon  dwarf  pears,  the  side  shoots  or  spurs 

5* 


54  FRUIT    BOOK. 

should  be  suffered  to  remain  upon  the  whole  ex- 
tent of  the  tree,  as  they  will  then  ordinarily  form 
fruit  buds  upon  each  spur. 

These  trees  are  admirably  adapted  for  small 
gardens,  occupying  but  little  space,  less  exposed 
to  high  winds ;  thus  affording  greater  security  to 
heavy  fruit.  One  of  the  new  Flemish  pears,  the 
"  Duchess  d*  Angouleme,"  when  grown  as  a 
dwarf,  produces  larger  fruit  than  when  upon  a 
wilding.  When  pears  are  worked  upon  the  wild 
species,  apples  upon  crabs,  and  peaches  upon 
peaches,  the  scion  is,  in  regard  to  fertility,  says 
Lindley,  "  exactly  in  the  same  state  as  if  it  had 
not  been  grafted  at  all ;  while,  on  the  other  hand, 
a  great  increase  of  fertility  is  the  result  of  graft- 
ing pears  upon  quinces,  peaches  upon  plums,  ap- 
ples upon  the  thorn,  and  the  like.  In  these  cases, 
the  food  absorbed  from  the  earth,  by  the  root  of 
the  stock,  is  communicated  slowly."  No  other  in- 
fluence have  we  ever  noticed  exercised  by  the 
scion  upon  the  stock. 

Deep  soils  are  not  necessary  for  the  pear ;  from 
eighteen  to  twenty-four  inches  are  quite  sufficient. 
Pruning  is  not  often  wanted  in  the  culture  of  this 
fruit  as  a  standard.  Some  few  kinds  there  are 
that  resemble  the  apple  in  their  growth,  that  re- 
quire cutting  to  keep  them  from  superfluous 
branches  ;  those  particularly  of  pendant  or  weep- 
ing habit.  This  tree,  under  good  management 
and  in  favorable  soils,  may  be  continued  in  health 
and  vigor  for  a  greater  length  of  time  than  almost 
any  other  fruit-bearing  tree.  When  the  pear 
tree  grows  too  luxuriantly,  and  consequently  un- 
productive, pruning  the  roots,  or  bending  the 
branches  downwards  (the  latter  course  we  prefer), 


THE    PEAR. 


55 


will  generally  check  its  luxuriant  growth,  and 
throw  it  into  a  bearing  state.  The  pear  being  a 
more  hardy  tree  than  the  apple,  is  less  liable  to 
the  attacks  of  insects.  The  most  annoying,  how- 
ever, is  a  species  of  coccus  or  miniature  tortoise, 
which  attaches  itself  to  the  bark.  This  insect  is 
common  to  the  apple  in  some  gardens.  Our  meth- 
od of  destroying  them  is  to  wash  the  bark  with  a 
strong  solution  of  whale-oil,  soap,  and  water;  ap- 
plying it  with  a  stiff  brush.  Young  trees  are 
sometimes  almost  wholly  incrusted  with  this 
coccus. 

A  Selection  of  twenty-nine  Varieties  of  Pears  we 
would  recommend  for  a  garden. 


Madaleine,                          ]  ^ 

Beurre  d'Aremberg, 

Bloodgood,                               |  g 

Winter  Nelis, 

Dearborn's  Seedling, 

Lewis, 

Rostiezer,                                  &PM 

Columbia, 

Muscadine,                          J  T 

Vicar  of  Winkfield, 

Passe  Colmar, 

Bartlett, 

Belle  Lucrative, 

Flemish  Beauty, 

Beurre  Bosc, 

Paradise  d'Antomne, 

a 

Bezi  de  la  Motte, 
Bezi  de  Montigny, 

& 

Black  Pear  of  Worcester, 
Hunt's  Connecticut, 

Seckel, 

'  ? 

Catillac, 

Gushing, 

g 

Prince's  St.  Gennaine, 

Andrews, 
Bon  Chretien  Fondante, 

5 

Washington, 

Golden  Beurre  of  Bilboa, 

Louise  Bonne  de  Jersey, 

List  of  fourteen  Varieties,  for  a  small  garden. 


Madaleine,                           )  |  g 
Bloodgood, 
Rostiezer,                             Jj|fi 

ir™ 

Lewis,                           j    FEUIT' 

Bartlett, 
Belle  Lucrative, 
Flemish  Beauty, 
Beurre  Bosc, 
Paradise  d'Automne, 
Seckel,                                j 

fc    . 

}  COOK- 

Black  Pear  of  Worcester,  V  INQ 
Hunt's  Connecticut,          j  FRUIT 

56  FRUIT    BOOK. 

List  of  eight  kinds  for  a  smaller  garden. 

Madaleine,  )  SUMMER 

Bloodgood,  J  FRUIT. 

BeUetucrative,  |  A*TUMN 

BeurreBosc,    '  J    FEUIT' 


Winter  Nelis,  )  WINTER 

Lewis,  j    FRUIT. 

Black  Pear  of  Worces-  )  COOKING 
ter,  j    FRUIT. 


The  best  four  varieties,  according  to  our  esti- 
mation, are  the  Bloodgood,  Bartlett,  Belle  Lucra- 
tive, and  Winter  Nelis.  Among  the  kinds  des- 
cribed in  this  manual,  which  are  profitable  for 
market  culture,  are  the  Madaleine,  Bartlett,  Buf- 
fum,  Bezi  d'Montigny,  Andrews,  Lewis,  Gushing, 
Winter  Nelis,  Black  Pear  of  Worcester,  Vicar 
of  Winkfield,  Washington,  Bezi  de  la  Motte,  Har- 
vard, Flemish  Beauty,  and  Napoleon. 

Amire  Joannet.  —  This  fruit  is  small,  form  ob- 
long ;  the  skin,  when  ripe,  is  light  yellow,  with  a 
small  portion  of  red ;  the  flesh  white,  and,  when 
not  overripe,  juicy  and  good.  It  ripens  in  July, 
about  ten  days  before  the  Petit  Muscat,  to  which 
it  is  superior  in  size  and  flavor.  The  head  of 
the  tree  is  open,  with  a  few  long  and  hanging 
branches.  M. 

Petit  Muscat.  —  This  pear  ripens  immediately 
after  the  above  ;  the  size  is  small,  the  form  round, 
a  little  oblong,  the  skin  mostly  of  a  clear  yellow, 
with  a  little  dull  red;  the  flesh  pleasant  and 
musky,  without  being  high  flavored.  The  tree 
grows  to  a  large  size,  with  long  and  hanging 
limbs,  producing  its  fruit  in  clusters,  and  most 
abundantly.  M. 

Madaleine.  —  This  is  the  first  good  pear  which 
ripens  immediately  following  the  Petit  Muscat. 
The  size  is  rather  small ;  in  rich  land  they  grow 


PEAKS.  57 

large;  the  skin,  when  ripe,  is  light  green,  ap- 
proaching to  a  yellow  ;  sometimes  a  tinge  of  dull 
red  on  the  side  exposed  to  the  sun ;  the  flesh 
white,  juicy,  and  pleasant,  with  a  most  agreeable 
acid.  Ripe  the  end  of  July  and  first  part  of 
August ;  it  bears  well  every  year,  and,  from  its 
open  head,  requires  but  little  pruning.  M. 

[Mr.  Prince,  of  Long  Island,  says,  that  "  this  variety  is 
subject  to  blight  (the  tree,  not  the  fruit).  This  fact  would 
seem  to  strengthen  the  opinion,  that  such  attacks  are  con- 
nected with  vigor  of  growth  and  profusion  of  sap,  which 
are  particular  characteristics  of  this  tree."] 

JKousselet  Hatif.  —  This  is  a  small  pear,  with 
a  long  curved  neck ;  the  stem  is  long  and  fleshy, 
in  most  cases  appearing  to  be  a  continuation  of 
the  fruit ;  the  skin  yellow,  with  brownish  russet 
on  the  side  next  the  sun ;  the  flesh  very  fine, 
rich  and  high  flavored,  when  eaten  ripe  from  the 
tree ;  the  branches  are  long,  the  head  of  the  tree 
very  open,  and  the  produce  most  extraordinary. 
It  ripens  about  the  middle  of  August.  M. 

Williams' s  Bon  Chretien.  —  (Bartlett).  This 
fruit  is  very  large ;  the  shape  long,  round  and 
full,  both  at  the  eye  and  stem,  which  is  short  and 
large;  the  skin,  when  fully  ripe,  yellow,  with 
faint  red  next  the  sun ;  flesh  white,  melting,  and 
good.  The  character  of  this  pear  is  very  high ; 
the  tree  is  of  a  strong  and  vigorous  growth,  bears 
very  young,  and  yields  most  extraordinary  crops 
every  year.  Ripe  in  August  and  September.  M. 

[This  fruit  has  the  remarkable  quality  of  ripening  in  the 
house,  when  not  fully  grown,  and  is  unquestionably  the 
best  pear  for  general  cultivation,  bearing  good  crops  an- 
nually. If  we  could  have  but  two  sorts,  the  Bartlett 
should  be  one.] 


58 


FRUIT   BOOK. 


Bloodgood.  —  This  pear  was  first  brought  into 
notice  by  the  late  James  Bloodgood,  of  Flushing, 
Long  Island ;  the  size  is  large,  the  form  nearly 
oval,  the  skin  a  dull  yellow,  covered  with  dark 


PEARS.  59 

russet  spots ;  the  flesh  tender,  melting,  and  pleas- 
ant. It  comes  very  early  into  bearing,  and  pro- 
duces abundant  crops  every  year.  Ripe  in  Au- 
gust. M. 

[This  pear  we  consider  the  best  of  its  season.] 

Summer  Frankreal.  —  This  very  fine  pear  is 
of  medium  size  ;  the  shape  oblong,  thickest  about 
one  third  from  the  eye,-  sometimes  flat  like  a 
Bergamot.  The  skin,  when  fully  ripe,  a  light 
yellow  ;  flesh  melting,  rich,  and  excellent.  It  is 
a  great  and  early  bearer,  ripening  in  Septem- 
ber. M. 

[This  pear  we  consider  inferior  to  the  Muscadine,  a  va- 
riety ripening  about  the  same  time.] 

Dearborn's  Seedling.  —  This  fine  and  beautiful 
pear  originated  at  Brinley  Place,  Roxbury,  the 
seat  of  the  Hon.  H.  A.  S.  Dearborn.  The  fruit 
is  of  medium  size,  round  at  the  crown,  diminish- 
ing to  the  stem,  around  which  is  a  circle  of  bright 
russet ;  the  skin  is  smooth,  of  a  light  yellow  col- 
or ;  the  flesh  delicate,  melting,  and  fine  flavored, 
equal  to  any  other  pear  of  the  same  season.  The 
growth  of  the  tree  is  healthy  and  vigorous.  It 
bears  well,  and  the  fruit  ripens  in  August  and 
September.  M. 

[This  fruit  is  always  better  when  ripened  in  the  house. 

Summer  Thorn.  —  This  pear  is  oblong,  of  me- 
dium size,  the  skin  smooth,  and,  when  ripe,  of  a 
light  green ;  the  flesh  melting,  juicy,  and  of  a 
very  peculiarly  pleasant  flavor.  It  bears  well, 
and  ripens  in  September.  M. 


CO 


FRUIT    BOOK. 


Andrews. 


PEARS.  61 

Andrews. — This  fruit  sometimes  attains  a 
large  size ;  the  form  is  oblong,  tapering  gently 
from  the  blossom  end  to  the  stem;  the  skin, 
when  at  maturity,  is  a  yellowish  green,  often 
with  a  dull  red  cheek ;  the  flesh  melting,  juicy, 
and  high  flavored;  it  is  a  most  valuable  pear, 
producing  its  fruit  early  and  abundantly.  The 
tree  is  not  of  very  vigorous  growth.  Ripe  in 
September  and  October.  M. 

St.  Ghislain.  —  This  superior  pear  is  one  of 
the  new  Flemish  varieties ;  it  is  of  medium  size, 
the  shape  rather  oblong ;  the  skin  at  maturity  is 
a  pale  yellow ;  the  flesh  juicy,  melting,  and  very 
delicious.  The  tree  is  vigorous,  and  bears  good 
crops  every  year.  One  of  the  finest  of  pears, 
and  should  be  found  in  every  good  collection. 
Ripens  in  September  and  October.  M. 

[We  believe  this  tree  requires  a  strong  and  rather  moist 
soil,  as  with  us  it  is  a  poor  bearer,  and  the  fruit  acid  with 
some  astringency.  We  have  eaten  it,  however,  raised  up- 
on soil  of  the  above  description,  and  found  it  an  exceed- 
ly  highly  flavored  and  sprightly  pear.] 

Johonnot.  —  Originated  in  the  garden  of  the 
late  George  S.  Johonnot,  Esq.  of  Salem.  The 
fruit  is  of  medium  size,  of  a  roundish  and  very 
unequal  form ;  a  little  extended,  the  skin  thin,  the 
color  a  dull  yellow,  with  a  large  portion  of  dull 
brown  and  indistinct  russet;  the  flesh  is  very 
fine,  melting,  and  delicious.  The  tree  is  not 
vigorous  ;  it  bears  well,  and  is  in  perfection  from 
the  middle  of  September  to  the  middle  of  Octo- 
ber. M. 

[This  pear  is  not  a  good  grower  or  bearer  with  us.  In 
some  situations  and  soils,  it  is  a  fine  melting  fruit  and 
good  bearer.] 

6 


62 


FRUIT   BOOK. 


Urbaniste. 


PEAKS.  63 

Urbaniste.  —  One  of  the  new  Flemish  pears  ; 
the  size  and  form  is  somewhat  like  the  St.  Mich- 
ael, round  and  full  at  the  eye,  diminishing  grad- 
ually to  an  obtuse  point  at  the  stem,  which  is  in- 
serted in  a  shallow  round  cavity ;  skin  light  green, 
nearly  yellow,  with  small  spots  of  dull  russet; 
flesh  white,  melting,  and  fine.  The  tree  is  of 
handsome  form,  and  grows  vigorously ;  does  not 
bear  young,  but  is  productive  after  it  has  attained 
a  proper  size.  Of  all  the  new  European  pears, 
this  is  the  best  substitute  for  the  old  favorite  St. 
Michael's.  Ripe  in  October  and  November.  M. 

[This  sort  is  not  productive  on  our  soil ;  we  prefer  the 
Beurre  Romaine  ?  (Bezi  d'MontignyJ  a  great  bearer,  and 
the  fruit  always  fair  ;  the  flavor  quite  as  good.] 

SecJceL  —  This  well-known  and  excellent  pear 
is  of  small  size  on  poor  land ;  the  form  is  regular, 
round  at  the  blossom  end,  diminishing  gradually 
to  an  obtuse  point  at  the  stem ;  the  skin  often 
yellow,  with  a  brownish  red  cheek,  sometimes  en- 
tirely covered  with  greenish  russet;  the  flesh 
melting,  and  of  most  exquisite  flavor  ;  the  growth 
of  the  tree  is  slow,  with  great  and  unusual  sym- 
metry. It  produces  abundant  crops ;  but,  in  order 
to  obtain  fruit  of  large  size,  the  ground  should 
be  rich,  and  the  tree  pruned  with  a  more  open 
head  than  is  generally  thought  necessary.  Ripens 
gradually  in  the  house,  from  the  middle  of  Sep- 
tember to  the  last  of  October.  M. 

[Pear  trees  seldom  thrive  when  budded  upon  the  apple ; 
this  sort  does  better  than  any  other  we  have  tried.  The 
Seckel  rarely,  if  ever,  suffers  from  blight ;  the  tree  making 
short-jointed  shoots,  and  ripening  them  early.] 


64  FRUIT    BOOK. 


Cushing. 


PEARS.  65 

Gushing.  —  A  native  fruit  from  Hingham, 
Mass.  The  size  in  rich  ground  is  large ;  the 
form  oblong,  diminishing  from  the  eye  to  an  ob- 
tuse point  at  the  stem;  the  skin,  when  ripe, 
smooth,  of  a  light  yellow,  sometimes  with  dull 
red  on  the  side  exposed  to  the  sun;  the  flesh 
white,  melting,  sprightly,  and  good.  It  comes 
early  into  bearing,  produces  well,  and  the  fruit 
ripens  the  last  of  September.  M. 

[This  pear  is,  in  our  soil,  nearly,  if  not  quite,  equal  to 
the  Bartlett  in  flavor.] 

Heathcote.  —  This  native  pear  is  large  on  rich 
land ;  the  form  is  long,  round  at  the  blossom  end, 
and  full  at  the  stalk ;  the  skin  almost  always  of  a 
light  yellow,  seldom  a  tinge  of  red ;  the  flesh 
melting,  rich,  and  well  flavored.  The  growth  of 
the  tree  is  handsome  and  vigorous.  It  produces 
abundant  crops,  and  ripens  in  September  and  Oc- 
tober. M. 

[This  pear,  which  has,  previous  to  the  season  of 
1846,  been  considered  second-rate,  was  this  fall  very  melt- 
ing and  delicious,  in  almost  every  locality.] 

Raymond.  —  A  new  fruit,  which  originated  on 
the  farm  of  Dr.  Joseph  Wight,  of  Raymond,  Me. 
It  is  sometimes  large,  but  generally  of  a  medium 
size,  the  shape  of  the  St.  Michael's  ;  the  skin  yel- 
low, with  some  dull  red  and  russet  on  the  side  ex- 
posed to  the  sun ;  the  flesh  melting,  rich,  and  high 
flavored,  equal  to  any  pear  of  the  same  season. 
The  tree  is  slow  and  crooked  in  its  growth,  but 
produces  well,  and  the  fruit  ripens  in  September 
and  October.  M. 

[This  fruit  is  small  in  our  soil;  and  the  tree  a  bad 
grower.] 

6* 


66 


FRUIT   BOOK. 


Beurr6  Bosc. 


PEARS.  67 

Beurre  Bo&c.  —  One  of  the  new  Flemish 
pears ;  the  form  is  very  long,  the  skin  of  a  light 
cinnamon  russet ;  the  flesh  white,  juicy,  melting, 
and  good.  It  bears  abundantly,  and  ripens  in 
October  and  November.  M. 

[This  most  delicious  pear  is  ordinarily  a  shy  bearer, 
particularly  upon  the  Pear  root;  better,  however,  on  the 
Quince.  It  is  one  of  the  most  melting  and  white-fleshed 
pears  we  cultivate ;  every  good  collection  should  contain  it. 

Downing  says,  that  "  year  after  year  the  Beurre  Bosc 
proves  equally  deserving  of  praise."] 

Long  Green.  —  This  is  one  of  the  best  of  the 
old  varieties  ;  its  form  is  very  long ;  skin  at  ma- 
turity a  light  green ;  the  flesh  is  white,  melting, 
and  fine  flavored.  The  tree  is  of  vigorous  growth, 
bears  well,  and  the  fruit  ripens  in  September  and 
October.  M. 

[This  is  one  of  the  few  old  varieties  that  have  not  as  yet 
shown  any  signs  of  decay.] 

Henry  Fourth.  —  This  pear  is  of  small  size,  the 
form  very  irregular,  oblong;  the  skin  of  a  dull 
yellow,  mixed  with  brown  and  green ;  flesh  yel- 
low, gritty,  juicy,  and  melting,  with  a  high  and 
somewhat  remarkable  flavor.  It  bears  young  and 
abundantly,  and  ripens  in  September.  M. 

[This  is  a  high-flavored  and  rich  fruit ;  size  rather  below 
medium,  averaging,  however,  larger  than  the  Seckel.] 

Buffum.  —  This  pear  originated  in  Khode  Is- 
land; medium  size,  the  form  nearly  oval ;  the  skin 
yellow,  mixed  with  russet  and  brownish  red  next 
the  sun ;  the  flesh  melting  and  good,  but  not  first- 
rate.  The  tree  is  very  upright  and  strong  in  its 
growth ;  a  great  bearer,  and  an  excellent  market 
fruit.  Ripe  in  September.  M. 


68 


FKUIT   BOOK. 


Belle  Lucrative.  —  The  tree  which  produces 
this  fine  fruit  was  received  from  the  Messrs. 
Young,  of  Epsom,  England.  The  size  is  large,  the 
form  round  at  the  blossom  end,  tapering  gradually 
to  the  stem ;  the  skin,  when  ripe,  is  a  pale  yel- 
low, sometimes  with  a  little  dull  red  next  the  sun  ; 
the  flesh  is  melting,  sweet,  juicy,  and  fine  flavored. 
It  bears  well,  ripens  in  September  and  October* 


PEARS.  69 

and  is  worthy  of  a  place  among  the  choicest  selec- 
tions.    M. 

[This  fruit,  the  Fondante  d'Automne  of  the  London 
Catalogue,  is  in  our  soil  truly  delicious.  We  accord  with 
Downing,  that,  "  if  we  were  asked  which  are  the  two  high* 
est  flavored  (we  should  say  best,  instead  of  highest)  pears 
known  in  this  country,  we  should  not  hesitate  to  name  the 
Seckel  and  the  Fondante  d'Automne."  This  fruit  is 
higher  flavored  when  grown  in  a  warm  and  rather  light 
soil,  than  upon  that  of  of  a  rich  heavy  loam.] 

Duchesse  d'Angouleme.  —  One  of  the  new  Eu- 
ropean pears ;  the  size  is  very  large,  oblong, 
round  at  the  blossom  ends,  tapering  gradually  to 
an  obtuse  point  at  the  stem,  with  a  knobby  and 
uneven  surface ;  the  skin  greenish  yellow,  spotted 
with  small  russet  points ;  the  flesh  very  rich, 
melting,  and  high  flavored.  It  is  a  good  pear  on 
standards  in  rich  ground,  larger  and  better  on  the 
quince,  trained  low  ;  it  is  very  productive.  Ripe 
in  October  and  November.  M. 

[This  variety  we  consider  better  adapted  for  the  quince* 
than  pear  root,  as  upon  the  former  it  grows  larger,  and 
bears  well ;  while  upon  the  latter,  it  is  an  uncertain  bearer. 
We  find  this  to  be  the  case  in  our  soil.] 

Rostiezer.  —  This  tree  was  received  from  the 
Messrs.  Baumans,  of  Bollwiller.  The  fruit  is  of 
medium  size,  oblong,  and  pointed  at  the  stem ;  the 
skin  covered  with  light  yellow  russet ;  the  flesh 
melting,  high  flavored,  and  delicious.  It  ripens 
about  the  first  of  October ;  and,  so  far  as  we  could 
judge  from,  the  first  specimens,  is  decidedly  a  first 
rate  fruit.  M. 

[This  fine-flavored  fruit  resembles  the  Seckel  in  taste. 
The  tree  makes  a  good  growth  of  long  dark,  colored 
shoots.] 


70 


FRUIT   BOOK. 


Surpass  Virgalieu.  —  This  tree  was  received 
from  the  late  Mr.  Parmentier,  of  Brooklyn,  L.  I. 
As  we  do  not  find  the  name  in  any  European  au- 
thor, it  was  probably  adopted  in  this  country. 
The  fruit  is  large,  form  oblong,  some  specimens 
nearly  round ;  the  skin  smooth,  of  a  light  yellow, 
with  a  little  red  on  the  side  next  the  sun ;  the 
flesh  rich,  juicy,  and  high  flavored.  It  appears  to 


PEARS.  71 

require  a  warm  sun  to  have  it  in  its  greatest  per- 
fection ;  it  bears  young,  yields  large  crops  of  fair 
fruit  every  year,  and  is  worthy  of  extensive  cul- 
tivation. Ripe  in  October.  M. 

[Fine  specimens  of  this  pear  are  annually  produced  in 
the  sheltered  gardens  in  Salem.  We  have  not  as  yet 
grown  it ;  but,  from  observation,  we  are  inclined  to  be- 
lieve that,  like  Gansels  Bergamot,  it  would  not  answer 
in  open  exposures  in  the  country,  not  fruiting  well  in  such 
situations.] 

Washington.  —  A  native  fruit  from  New  Jer- 
sey, of  medium  size ;  the  form  is  nearly  oval ;  the 
skin  of  a  light  yellow,  covered  with  small  brown 
spots,  sometimes  a  slight  tinge  of  red ;  the  flesh 
melting  and  excellent,  with  an  unusual  flavor. 
The  tree  grows  vigorously,  bears  well,  and  the 
fruit  ripens  in  September.  A  beautiful  and  good 
pear,  worthy  of  cultivation.  M. 

Princess  of  Orange.  —  One  of  the  new  Flem- 
ish pears.  In  size  and  form  this  fruit  resembles 
the  St.  Michael's ;  the  skin  is  an  orange  russet, 
mixed  with  dull  red  ;  the  flesh  white,  melting,  and 
good,  but  not  first  rate.  Ripe  in  October.  The 
scions  of  this  pear  were  originally  received  from 
the  London  Horticultural  Society;  but  a  distin- 
guished cultivator  from  Belgium  thinks  it  cannot 
be  the  Princess  of  Orange  of  Van  Mons.  M. 

[This  pear  has  been  astringent  in  flavor  with  us  for 
years ;  and  we  have  accordingly  regrafted  the  tree.  We 
hear  that  in  some  situations  around  Boston,  they  consider 
it  good,  although  not  first  rate.] 

Gansels  Bergamot.  —  This  has  been  placed 
among  the  old  pears  ;  it  is  only  comparatively  so, 
having  been  raised  in  1768  ;  as  yet,  it  shows  no 


72  FRUIT    BOOK. 

indications  of  decay,  such  as  we  see  in  many  of 
the  finest  old  pears.  It  has  the  reputation  of  be- 
ing a  bad  bearer ;  but,  in  the  gardens  in  Salem,  it 
produces  good  crops.  The  fruit  is  of  medium 
size,  the  form  nearly  round,  the  color  a  dull 
brown ;  flesh  white,  melting,  and  fine  flavored. 
Ripe  in  October.  M. 

[This  superior  pear  flourishes  well  in  the  sheltered  gar- 
dens of  Salem,  as  said  by  Mr.  Manning;  but  in  the  coun- 
try, we  are  inclined  to  consider  it  hardly  worthy  of  culti- 
vation. The  English  cultivators  say  of  this  fruit :  "  It 
does  not  bear  well  as  a  standard,  but  affords  a  tolerably 
certain  crop  when  trained  in  an  espalier  form."] 

Cabot.  —  This  pear  was  produced  from  seed 
by  Joseph  S.  Cabot,  Esq.,  of  Salem.  The  origi- 
nal tree,  after  producing  the  first  specimen  of 
fruit,  was  destroyed  by  the  cold  winter  of  1831. 
We  were  so  fortunate  as  to  preserve  a  scion, 
from  which  we  obtained  fruit  the  last  season, 
1837.  It  is  of  medium  size,  of  a  round  form,  a 
little  extended ;  the  skin  a  light  yellow  russet, 
with  a  small  portion  of  brownish  red ;  the  flesh 
white,  melting,  and  fine  flavored.  It  is  decidedly 
a  first-rate  fruit,  and  worthy  of  extensive  cultiva- 
tion. The  tree  is  of  a  strong  and  healthy  growth, 
bears  well,  and  is  in  perfection  during  the  whole 
month  of  October.  M. 

[This  fruit  varies  so  much  in  quality  in  different  sea- 
sons, that  we  consider  it  not  worthy  of  extensive  cultiva- 
tion, having  raised  it  for  five  years  past,  and  not  until  the 
season  of  1846,  could  it  be  considered  a  fine  pear.] 

Son  Chretien  Fondante.  —  This  is  one  of  the 
new  Flemish  pears  ;  fruit  rather  large ;  form 
regular,  oval ;  the  skin  a  yellowish  green,  mixed 
with  brown  and  yellow  specks ;  the  flesh  yellow, 


PEAES.  73 

rich,  and  melting.  The  tree  produced  fruit  the 
first  time,  the  last  season,  1837,  and  promises  to 
be  a  first-rate  fruit.  Ripe  in  October.  M. 

[This  sort  has  proved  with  us  to  he  a  fine,  melting,  and 
delicious  fruit.  The  tree  makes  a  handsome  growth, 
shoots  and  leaves  resembling  the  "  Flemish  Beauty."] 

Louise  Bonne  de  Jersey.  —  Fruit  large,  oblong, 
pear-shape  ;  skin  yellowish  green,  mixed  with 
brownish  red  next  the  sun;  the  flesh  melting, 
rich,  and  good.  It  produced  its  first  fruit  the  last 
season,  and  gives  every  indication  of  being  a  first- 
rate  pear,  and  good  bearer.  Ripe  in  September 
and  October.  M. 

[There  are  various  opinions  regarding  the  merit  of  this 
pear.  It  is  unquestionably  a  fine  fruit,  great  bearer,  and 
considered  in  Europe,  as  well  as  by  most  of  our  experi- 
enced growers,  worthy  of  extensive  cultivation.  There 
are  those  who  complain  of  its  small  fruit,  wanting  in 
flavor,  or  else  acid  and  astringent.  We  have  raised  it 
upon  the  quince,  and  found  it  to  bear  fine  fruit.  It  is  in 
our  estimation,  however,  inferior  in  flavor  to  the  Andrews, 
a  native  variety  which  it  somewhat  resembles  in  appear- 
ance, as  well  as  in  ripening  at  the  same  time.] 

Petre. —  This  tree  was  presented  to  me  by 
Mr.  Carr,  of  the  Bartram  Botanic  Garden,  near 
Philadelphia,  where  the  fruit  originated.  The 
first  specimens  were  produced  the  last  season, 
1837.  The  size  is  large,  the  form  long,  round  at 
the  eye,  and  tapering  to  an  obtuse  point  at  the 
stem  ;  the  skin  is  a  dull  yellow,  mixed  with  green- 
ish russet ;  the  flesh  melting,  juicy,  and  very  de- 
licious. Ripe  in  October  and  November.  It  is 
a  pear  of  the  very  first  rank,  and  should  be  ex> 
tensively  cultivated.  M. 
7 


74 


FRUIT   BOOK. 


Golden  Beurr6. 


PEARS.  75 

Golden  Beurre  of  Bilboa.  —  This  tree  was 
imported  from  Bilboa,  by  Mr.  Hooper,  of  Marble- 
head  ;  the  original  name  is  unknown ;  in  size 
and  shape  it  resembles  the  Doyenne  Gris,  but 
the  skin  is  of  a  lighter  russet ;  the  flesh  is  melt- 
ing, rich,  and  of  fine  flavor  ;  it  is  a  good  bearer. 
Ripens  in  October.  M. 

[This  variety  bears  well  with  us,  annually;  the  fruit 
nearly,  if  not  quite  equal  to  the  Bartlett ;  it  is  a  beautiful 
fruit,  particularly  when  grown  upon  the  quince  root,  hav- 
ing then  a  beautiful  red  cheek  upon  a  rich  yellow  ground.] 

Rousselet  de  Rheims.  —  This  pear  is  of  me- 
dium size,  the  form  is  oval,  blunt  at  the  stem; 
the  skin  yellow,  with  much  dull  red  on  the  side 
next  the  sun  ;  the  flesh  is  breaking  and  fine,  with 
a  very  high  musk  flavor ;  it  is  best  when  eaten 
ripe  from  the  tree.  The  tree  attains  a  large  size 
before  bearing ;  but,  when  more  advanced,  pro- 
duces an  abundant  crop.  Ripe  in  September.  M. 

Wilkinson.  —  A  native  pear  from  Cumberland, 
R.  I. ;  the  size  in  rich  ground  is  large,  the  form 
oblong,  round  at  the  blossom  end,  and  at  the 
stem ;  the  skin  yellow,  seldom  (on  pear  stocks) 
any  red ;  the  flesh  white,  juicy,  and  melting,  with 
a  fine  and  delicious  flavor.  The  tree  bears  young, 
is  very  fruitful,  and  in  perfection  during  the 
months  of  October  and  November.  If  grafted 
on  the  quince,  it  is  smaller,  more  prolific,  higher 
flavored,  and  a  brighter  red  cheek,  than  if  grafted 
on  the  pear  stock.  M. 

[Few  native  pears  compare  with  this  for  richness  of 
flavor;  but  the  fruit  is  not  always  fair.  We  find  it  neces- 
sary to  thin  out  at  least  one  half  of  the  fruit.  The  past 
season  of  '46,  this  fruit  was  equal  in  flavor  to  any  No- 
vember pear  in  our  collection.] 


76 


FRUIT    BOOK. 


Frederic  of  Wurtemlerg.  —  This  is  one  of  the 
new  Flemish  pears,  and  has  been  cultivated  un- 


PEARS.  77 

der  the  erroneous  name  of  the  Capiaumont.  The 
size  is  large,*  round  and  full  at  the  blossom  end, 
tapering  rapidly  to  a  point  at  the  stem,  which  is 
short  and  placed  on  the  summit ;  the  skin  a  bright 
yellow,  with  a  brilliant  red  cheek  next  the  sun  ; 
the  flesh  yellow,  melting,  rich,  and  excellent. 
The  tree  grows  vigorously,  bears  young  and 
abundantly,  and  the  appearance  of  the  fruit  is 
beautiful.  Ripe  in  September  and  October.  M. 

[This  tree  inclines  to  overbear;  the  fruit  should  be 
thinned,  as  the  small  specimens  are  generally  worthless  ; 
it  requires  a  more  severe  thinning  of  its  fruit  than  the 
Passe  Colmar,  for  unless  the  specimens  are  large  and  well 
colored,  they  are  destitute  of  flavor.] 

Napoleon.  —  One  of  the  new  Flemish  pears  ; 
the  size  is  large,  the  form  long,  round  at  the  blos- 
som end,  contracted  in  the  middle,  obtuse  at  the 
stem,  which  is  short ;  the  skin  at  maturity  is  a 
yellowish  green  ;  flesh  melting  and  fine,  with  an 
unusual  quantity  of  juice  ;  in  some  soils,  a  little 
too  astringent ;  tree  healthy  and  strong,  bears 
well,  and  the  fruit  ripens  in  October.  M. 

[This  tree  has  borne  with  us  fine  melting  pears,  without 
astringency,  for  three  years  past.  Bears  greatly  on  small 
trees.] 

Fulton.  —  This  pear  originated  on  the  farm  of 
Mrs.  Fulton,  Topsham,  Maine.  The  size  is 
small,  the  form  nearly  round,  a  little  lengthened, 
the  skin  entirely  covered  with  dark  russet ;  the 
flesh  white,  melting,  juicy,  and  well  flavored ;  the 
tree  bears  well,  and  the  fruit  ripens  gradually  in 
the  house,  in  October  and  November.  M. 

[The  Fulton  grows  and  bears  finely  upon  the  quince 
root.] 

7* 


78  FRUIT   BOOK. 


Marie  Louise. 


PEAKS.  79 

Marie  Louise.  —  This  is  also  one  of  the  new 
Flemish  pears ;  the  size  is  large,  the  form  long, 
tapering  from  the  middle  to  the  eye  and  stem ; 
the  skin  is  a  dusky  yellow,  sometimes  with  a 
large  portion  of  cinnamon  russet ;  the  flesh  white, 
melting,  juicy,  and  very  delicious ;  the  tree  grows 
crooked,  and  the  leaves  are  small  and  generally 
hollowed  like  the  bowl  of  a  spoon ;  it  is  equal  to 
any  other  pear  of  the  season,  European  or  Amer- 
ican. Ripe  in  October  and  November.  M. 

[The  above  variety  requires  to  be  grown  in  a  strong 
and  rich  soil.  With  us  the  fruit  varies  in  size  exceed- 
ingly.] 

Newtown  Virgalieu.  —  We  should  judge  by 
the  name  that  this  pear  originated  on  Long  Is- 
land ;  it  is  of  large  size,  round  at  the  blossom 
end,  tapering  to  a  point  at  the  stem,  which  is 
short ;  the  skin  of  a  pale  yellow,  seldom  with  a 
tinge  of  red ;  the  flesh  is  sweet,  rather  dry,  not 
highly  prized  as  a  table  fruit,  but  excellent  for 
baking.  It  ripens  in  the  early  winter  months, 
and  its  productiveness  renders  it  desirable  in  an 
orchard.  The  tree  is  crooked  and  strong  in  its 
growth,  forming  a  large  spreading  head  like  that 
of  an  apple  tree.  M. 

Lewis.  —  This  pear  originated  on  the  farm  of 
Mr.  John  Lewis,  Roxbury,  Mass.  The  size  is 
small,  the  form  round,  a  little  oblong ;  the  skin, 
when  ripe,  a  greenish  yellow;  the  flesh  white, 
melting,  juicy,  and  good.  The  tree  is  of  the 
most  rapid  growth ;  a  great  and  constant  bearer. 
The  fruit  ripens  from  November  to  February.  M. 

[The  London  Horticultural  Society  pronounced  this 
fruit  first-rate.  It  is  a  fine  pear,  an  abundant  bearer,  par- 
ticularly when  grown  upon  large,  well-established  trees.} 


80 


FRUIT    BOOK. 


Dix. 


PEARS.  81 

Dix.  —  This  fine  pear  originated  in  the  garden 
of  Mrs.  Dix,  in  Boston  ;  the  size  is  large,  oblong, 
tapering  gently  from  the  blossom  end  to  the  stem, 
which  is  short;  the  skin,  when  ripe,  is  yellow, 
sometimes  with  a  blush  of  red  on  the  side  ex- 
posed to  the  sun ;  the  flesh  melting,  juicy,  and 
very  rich,  with  a  high  and  most  agreeable  flavor. 
In  perfection  during  the  months  of  October  and 
November.  The  tree  is  of  slow  growth,  the 
wood  small  and  thorny ;  it  grows  to  large  size 
before  bearing;  it  then  produces  plentifully.  M. 

[A  remarkably  handsome  growing  tree,  bark  very 
smooth  and  healthy,  the  fruit  in  some  situations  and  sea- 
sons inclined  to  crack.  It  is,  notwithstanding,  one  of  the 
most  popular  native  pears  of  Massachusetts.  The  fruit 
was  fair  with  us  in  1845.] 

Harvard.  —  This  pear  originated  in  Cam- 
bridge, Mass.  The  size  is  large,  the  form  ob- 
long, contracted  in  the  middle,  diminishing  to  an 
obtuse  point  to  the  stem,  which  is  inserted  in  a 
small  cavity  ;  the  skin  is  of  a  dull  russety  yellow, 
sometimes  nearly  covered  with  brownish  red; 
the  flesh  white,  juicy,  and  fine,  but  subject  to  rot 
at  the  core,  which  is  its  only  defect.  The  tree 
is  uncommonly  strong  and  upright  in  its  growth ; 
it  attains  a  large  size  before  producing  fruit ;  it  is 
then  a  great  bearer.  Ripe  in  September  and 
October.  M. 

[This  is  a  popular  pear  in  the  Boston  Market,  where  it 
is  called  the  "  Epargne ; "  it  is  a  profitable  fruit  for  cultiva- 
tion, although  occasionally  rotting  at  the  core.] 

Bleeker's  Meadow.  —  A  native  fruit  from  New 
York ;  the  size  is  small,  the  form  round,  some- 
what flat ;  the  skin,  when  fully  ripe,  is  yellow ; 
the  flesh  yellow,  melting,  juicy,  and  high  flavored. 


82  FECIT   BOOK. 

The  growth  of  the  tree  is  vigorous ;  it  does  not 
bear  young,  but,  as  it  increases  in  size,  it  bears 
well.  Ripens  in  October  and  November.  M. 

[The  large  Seckel,  as  it  is  called  South,  is  a  prodigious 
bearer,  as  well  as  grower ;  the  uncertainty  of  its  ripening, 
particularly  when  grown  upon  strong  soiL  has  induced 
many  to  discontinue  its  cultivation.  It  is,  however,  a 
profitable  fruit  for  the  market,  and  when  well  ripened 
resembles  the  St.  Michael  in  flavor.  The  Bleeker's  Mead- 
ow is  a  fine  stock  for  the  Belle  Lucrative  and  Beurre  Bosc 
pears.] 

jBeurre  Diel.  —  One  of  the  best  of  the  new 
Flemish  pears.  The  size  is  very  large,  tapering 
gradually  from  the  middle  to  both  the  eye  and 
stem,  where  it  is  full  and  thick  ;  the  skin,  when 
ripe,  of  an  orange  color,  with  small  russet  spots ; 
the  flesh  white,  sugary,  rich,  and  delicious ;  the 
tree  is  of  a  crooked  but  strong  and  healthy 
growth;  it  bears  well,  and  the  fruit  ripens  in 
November  and  December.  M. 

[This  fine  large  pear  occasionally  cracks  with  us.  It 
may  require  a  stronger  soil,  and  a  more  sheltered  situa- 
tion. The  season  of  1842  and  '45,  it  blasted  somewhat ; 
but  in  1843,  as  also  the  past  season  of  '46,  it  was  much 
fairer.] 

Prince's  St.  Germain.  —  Produced  from  seed 
at  the  nursery  of  W.  Prince  and  Sons,  at  Flush- 
ing, L.  I.  The  fruit  is  of  medium  size  ;  in  form 
sometimes  like  the  old  St.  Germain;  the  skin 
yellow,  with  patches  of  russet,  and  a  dull  red 
cheek  on  the  side  exposed  to  the  sun ;  the  flesh  is 
melting  and  good,  but  not  esteemed  a  first-rate 
fruit ;  its  abundant  bearing,  and  its  ripening  grad- 
ually in  the  house  during  the  winter,  renders  it  a 
very  valuable  market  fruit.  M. 


PEARS. 


83 


Passe  Oolmar.  —  This  is  also  one  of  the  new 
Flemish  pears  ;  the  size  is  large,  the  fortn  round 
and  full  at  the  blossom  end,  contracting  suddenly 
to  the  stem,  which  is  about  an  inch  long,  and 
planted  in  a  small  and  oblique  cavity ;  the  flesh 
is  yellow,  melting,  sweet,  and  excellent.  The 
growth  of  the  tree  is  vigorous,  without  any  sym- 


84  FRUIT    BOOK. 

metry ;  its  produce  very  great ;  it  is  a  favorite, 
and  deserves  to  be  so.  We  have  had  them  in 
eating  from  October  to  February.  M. 

[This  pear,  so  inclined  to  overbear,  particularly  when 
grown  upon  the  quince  (a  stock  which  appears  to  be  the 
best  for  its  growth),  should  be  thinned  of  its  fruit  as  early 
as  possible,  after  setting ;  it  will  then  ordinarily  produce 
an  early  winter  fruit,  in  eating  in  December,  and  then  of 
as  high  a  flavor  as  any  fruit  of  its  season.] 

Bourgmestre  of  Boston.  —  A  pear  of  large 
size,  very  long,  round  at  the  blossom  end,  taper- 
ing gently  to  a  point  at  the  stem,  which  is  long 
and  fleshy  at  its  junction  with  the  fruit ;  the  skin 
greenish  yellow  (on  a  quince  stock  it  has  a  bright 
red  cheek)  ;  the  flesh  juicy  and  pretty  good,  but 
not  rich.  Ripe  from  November  to  January. 
This  is  not  the  Bourgmestre  of  the  London  Hor- 
ticultural Society's  Catalogue.  "We  were  inclined 
to  discontinue  its  cultivation ;  but  its  abundant 
bearing,  great  size,  and  beautiful  appearance,  the 
two  last  seasons,  have  induced  us  to  continue  it 
for  further  investigation.  M. 

[This  pear  (Vicar  of  Winkfield  of  the  English)  is  con- 
sidered by  the  growers  around  Boston  to  be  one  of  the 
most  profitable  fruits  to  raise  for  the  market  of  any  winter 
variety.  Those  which  we  have  raised  upon  dwarf  trees 
wei;e  not  a  fine-eating  pear,  although  first-rate  for  cooking.] 

CatiUac.  —  This  is  one  of  the  old  French  bak- 
ing pears  ;  it  is  very  large,  flat  and  round  at  the 
crown,  diminishing  rapidly  to  the  stalk,  which  is 
an  inch  in  length,  obliquely  inserted ;  the  skin  of 
a  light  green,  nearly  yellow  when  ripe  ;  the  flesh 
hard  and  suitable  for  baking  from  November  till 
April ;  very  productive.  M. 


PEARS. 


85 


Winter  Nelis.  —  One  of  the  new  Flemish  pears  ; 

the  size  and  form  is  somewhat  like  the  Seckel ; 

the   skin  a  greenish  yellow,  covered  with   dark 

spots ;  in  some  seasons  they  have  a  large  portion 

•  >     8 


86  FKUIT    BOOK. 

of  dull  russet;  the  flesh  yellow,  melting,  sweet, 
and  very  high  flavored ;  a  very  fine  pear,  ripen- 
ing during  the  months  of  December,  January,  and 
February.  M. 

[The  above  is,  in  our  estimation,  the  best  winter  or  late 
fall  pear  in  our  region,  always  fair,  always  rich,  and  a 
constant,  although  not  great  bearer.  The  fruit  is  of  medi- 
um size,  averaging  larger  than  the  Seckel,  and  is  truly  de- 
serving of  extensive  cultivation.] 

Surpasse  St.  Germain.  —  Introduced  into  Eng- 
land from  Flanders,  by  the  late  John  Braddick, 
Esq.  It  is  of  medium  size,  round  at  the  crown, 
tapering  to  the  stem,  which  is  obliquely  planted ; 
it  is  of  very  irregular  form ;  the  skin  is  rough, 
yellow,  mixed  with  dull  brown;  the  flesh  coarse 
grained,  sugary,  and  high  flavored ;  it  produces 
abundantly,  and  the  fruit  ripens  in  December  and 
January.  M. 

Black  Pear  of  Worcester.  —  Fruit  large,  ob- 
long ;  skin  rough,  covered  with  dull  russet ;  the 
flesh  hard  and  coarse  ;  suitable  for  baking  during 
the  winter  and  spring ;  it  produces  abundantly ; 
the  branches  of  the  tree,  when  loaded  with  fruit, 
bend  to  the  ground  like  the  weeping  willow.  M. 

[This  pear  is  more  productive,  and  better  for  general 
culture,  than  the  "  Pound,"  the  latter  having  in  many  lo- 
calities somewhat  degenerated.] 

Beurre  d'Amaulis.  —  This  new  pear  is  said  to 
have  been  received  from  France.  Size  large ; 
color  green,  inclined  to  yellow,  covered^  over  with 
numerous  red  or  russet  spots  ;  flesh  melting  and 
juicy ;  flavor  sweet  and  excellent ;  tree  vigorous. 
Ripe  in  August  and  September. 


PEARS. 


87 


Beurre  d'Aremberg.  —  A  new  Flemish  pear  ; 
in  good  ground  it  is  usually  of  a  large  size  ;  the 
form  oblong,  thick  at  the  crown  and  stalk;  the 


88  FRUIT    BOOK. 

skin,  when  ripe,  a  dark  yellow,  mixed  with  russet 
specks  ;  the  flesh  white,  melting,  rich,  and  sweet. 
It  is  in  eating  during  the  winter  months,  and  has 
the  reputation  of  being  one  of  the  most  valuable 
winter  pears.  M. 

[This  tree,  we  think,  requires  a  stronger  soil  than  ours,  to 
produce  good  fruit.  Col.  Wilder,  and  some  others,  pro- 
duce fine  specimens ;  those  raised  with  me  for  the  first  time 
the  past  season,  upon  a  healthy  stock  of  the  Dix  pear, 
were  small,  and  quite  indifferent  in  quality.] 

Easter  Beurre.  —  The  size  of  this  pear  is  large  ; 
of  an  oval  form  ;  the  skin,  when  ripe,  is  dark  yel- 
low, covered  with  russet  spots  ;  the  flesh  yellow, 
melting,  and  high  flavored.  It  bears  abundant 
crops,  grafted  either  on  the  pear  or  quince  ; 
keeps  till  May,  and  is  the  most  valuable  late  win- 
ter pear  yet  known.  M. 

[The  above  fruit  is  so  difficult  or  uncertain  in  ripening, 
that  we  have  been  almost  inclined  to  regraft  our  trees ;  but 
coming  in  a  season  when  pears  are  scarce,  and  the  possi- 
bility of  ripening  it,  as  some  others  have  occasionally,  in- 
duces us  to  retain  one  or  two  trees. 

We  should  not,  however,  recommend  this  variety  for 
general  culture.] 

Columbia.  —  This  excellent  native  variety  is 
raised  in  perfection  by  the  President  of  the  Mas- 
sachusetts Horticultural  Society,  who  says,  "  that 
it  has  proved  with  him  a  fruit  more  uniformly 
smooth,  perfect  in  shape,  and  free  from  the  depre- 
dations of  insects,  than  almost  any  other  sorts. 
Tree  thrifty,  not  a  great  bearer  when  young,  but 
a  great  bearer  on  mature  subjects ;  fruit  large, 
color  lemon  yellow,  very  handsome,  and  may  be 
kept  two  or  three  weeks  in  this  state.  Ripens 
early  in  January." 


PEARS. 


89 


Stevens's  Genessee.  —  This  pear  is  supposed  to 
be  a  native  fruit,  having  been  first  brought  into 
notice  by  a  Mr.  Stevens,  near  Rochester,  1ST.  Y. 
It  is  an  early  fall  variety,  ripening  the  first  of 
September;  the  size  is  large;  flavor  sprightly 
and  good. 

,  8* 


90 


FRUIT   BOOK. 


Flemish  Beauty. 


PEARS.  91 

Flemish  Beauty.  —  Belle  des  Flandres.  This 
newly  introduced  pear  is  of  large  size,  color 
greenish  russet,  and  handsome ;  ripening  in  Oc- 
tober, and  keeping  into  November;  the  tree  is 
vigorous,  and  promises  to  be  a  great  bearer ;  flesh 
yellowish  white,  sweet  and  excellent.  This  has 
been  pronounced  by  an  experienced  cultivator, 
the  best  pear  for  general  culture  in  the  country ; 
ripening  when  two  thirds  grown. 

Pound  Pear.  —  This  is  one  of  the  largest  pears ; 
its  origin  unknown,  but  supposed  to  be  European ; 
the  form  oblong ;  some  of  the  pears  are  thickest 
in  the  middle,  tapering  to  the  crown  and  stem ; 
the  flesh  coarse  and  astringent.  It  is  a  great 
bearer,  and  the  best  winter  baking  pear,  being 
one  of  the  most  profitable  fruits  for  the  market. 
The  extensive  cultivation  of  this  pear,  and  the 
above,  in  large  orchards,  would  produce  greater 
and  surer  income,  for  the  capital  employed,  than 
any  other  investment.  M. 

[We  should  add  also  the  "  Vicar  of  Winkfield,"  or  Bourg- 
mestre  of  Mr.  Manning's  list] 

Van  Mbns9  Leon  le  Olerc.  —  Small  trees  of  this 
new  variety  were  sold  in  England  at  a  guinea 
each,  and  it  was  to  be  expected  that  a  great  de- 
sire would  be  raised  here  to  possess  so  famous  a 
sort.  On  Mr.  Kenrick's  return  from  Europe,  he 
brought  with  him  small  trees,  which  have  fruited. 
We  find  various  opinions  expressed  regarding 
this  variety ;  but  if  the  fruit  should  sustain  the 
high  character  of  "combining  the  properties  of 
large  size,  handsome  appearance,  and  rich  flavor," 
it  will  be  an  acquisition  to  our  already  fine  list  of 
fall  pears. 


FRUIT   BOOK. 


Josephine,  or  Jaminette.  —  This  new  Flemish 
pear  is  of  good  size ;  flesh  melting,  flavor  sweet,  not 


PEAKS.  93 

high;  ripens  in  November  and  December;  a 
good  bearer,  particularly  upon  the  quince,  and  is 
a  desirable  variety.  This  sort  occasionally 
cracks. 

Hunt's  Connecticut.  —  This  early  winter  fruit, 
introduced  by  Dr.  Hunt,  of  Northampton,  is  a 
profitable  variety  for  cultivation.  The  tree  bears 
early  and  abundantly;  fruit  of  medium  size, 
rather  oblong,  and  an  excellent  cooking  pear  late 
in  the  fall. 

Reine  des  Poires  (Queen  of  Pears).  —  This  is 
a  large  pear ;  the  form  obtusely  pyramidal ;  the 
skin  a  dull  yellow,  mixed  with  red,  and  red  on 
the  side  exposed  to  the  sun  ;  the  flesh  crisp,  pleas- 
ant and  good,  but  not  high  flavored ;  it  bears 
young,  and  is  very  productive.  Ripe  in  October. 
The  tree  has  a  great  resemblance  to  that  of  the 
Eastern  Beurre.  M. 

[Wm.  R.  Prince  says,  that  this  pear  is  "  worthy  of  cul- 
ture : "  we  have  not  as  yet  fruited  it.] 

Beurre  JRomaine? —  This  tree  was  received 
from  Prince's  Nursery,  at  Flushing,  L.  I.,  some 
years  since,  under  the  above  name. '  It  bears 
young  and  constantly.  The  fruit  resembles  some- 
what in  form,  as  well  as  in  its  time  of  ripening, 
the  "  Urbaniste,"  which  name  was  affixed  to 
specimens  sent  to  the  Massachusetts  Horticultural 
Society.  It  is,  however,  a  distinct  variety,  and 
resembles  the  "  Bezi  Montigny "  more  than  any 
sort  we  have  as  yet  seen,  differing  only  in  the 
deeper  cavity  around  the  stem.  This  fruit  ripens 
in  September  and  October.  A  fine  melting  pear. 

[It  is  in  our  soil  a  great  and  constant  bearer ;  fruit  fair, 
and  quite  equal  in  flavor  to  the  "  Urbaniste."J 


94  FRUIT    BOOK. 

Glout  Morceau.  —  A  new  Flemish  pear;  the 
size  is  sometimes  large,  the  form  rather  oblong, 
round  at  the  crown,  diminishing  suddenly  to  the 
stalk,  which  is  inserted  in  an  oblique  cavity  ;  the 
skin  is  a  dull  green,  nearly  yellow  when  ripe, 
mixed  with  russet  blotches  ;  the  flesh  white,  juicy, 
and  excellent ;  the  growth  of  the  tree  is  crooked 
and  bending;  it  produces  well,  and  the  fruit 
ripens  gradually  from  December  to  February. 
The  French  nurserymen  still  continue  the  culti- 
vation of  this  pear  under  the  name  of  the  Beurre 
d'Aremberg.  M. 

[This  fine  fruit  we  cannot  recommend  for  general  cul- 
ture, as  the  greatest  proportion  of  growers  complain  of  its 
shedding  its  fruit  soon  after  it  has  set ;  with  us,  it  has  in- 
variably done  this.  We  think  that,  unless  placed  in  a 
strong  and  highly  manured  soil,  it  is  not  worth  culti- 
vation.] 

Muscadine.  —  A  New  York  seedling,  brought 
into  notice  by  A.  J.  Downing,  of  Newburgh ;  it  is 
a  fine  early  fruit ;  the  tree  makes  thrifty  upright 
shoots ;  as  good  a  grower  as  any  in  our  collection. 
Fruit  of  medium  size,  flesh  white,  and  buttery, 
with  a  good  flavor.  Ripe  here  in  September. 

Paradise  d'Automne.  —  A  new  and  fine  fruit, 
resembling  the  Beurre  Bosc  in  form,  and  equal  to 
it  in  flavor  ;  has  recently  been  grown  at  the  Po- 
mological  Garden  of  Mr.  Manning,  and  which  is 
considered  there  to  be  a  greater  bearer  than  the 
Bosc ;  it  is,  without  doubt,  a  valuable  acquisition  to 
our  fall  pears.  Flesh  white,  fine  grained,  butte- 
ry, with  a  high  and  rich  flavor ;  ripening  in  Sep- 
tember. 

Lawrence.  —  This   new   variety,  a    native  of 


PEARS.  95 

Flushing,  L.  L,  recently  brought  into  notice  by 
Messrs.  Wilcomb  &  King,  nurserymen.  We  have 
not  as  yet  fruited ;  but  learn  from  Mr.  Wilcomb 
that  it  is  a  good  bearer,  and  a  delicious  fruit. 
Downing  says,  "  the  fruit  is  not  inclined  to  rot  or 
shrivel;  commencing  to  ripen  in  October,  and 
will  keep  till  March.  Fruit  large,  obovate ;  flesh 
yellowish,  white,  melting,  juicy,  with  a  very  rich 
and  sugary  flavor. 

Thompson's.  —  This  pear,  named  in  honor  of 
Mr.  Thompson,  of  the  London  Horticultural  Soci- 
ety, has  been  grown  here  by  J.  S.  Cabot,  Esq., 
who  says  that  it  is  a  fruit  of  a  rich  sugary  flavor. 
Downing  describes  it  as  a  fruit  of  "  high  merit, 
having  the  qualities  of  the  Passe  Colmar  and 
Doyenne  (St.  Michael)  combined,  but  with  most 
of  the  richness  of  the  former.  It  is  very  produc- 
tive, and  merits  a  place  in  every  collection  of 
pears.  Fruit  medium  size,  obovate." 

Bezi  de  la  Motte.  —  This  fine  pear,  particularly 
when  grown  upon  the  quince,  originated  in  Eu- 
rope, and,  although  an  old  variety,  has  not  been 
cultivated  so  much  as  we  think  its  quality  should 
warrant.  Size  above  medium,  form  roundish, 
color  yellowish  green,  eye  small,  stalk  short,  flavor 
rich,  very  productive,  and  is  one  of  the  best  va- 
rieties we  fruited  the  past  season  of  1846.  Du- 
hamel  says  it  does  not  succeed  well  on  dwarf 
stocks.  With  us  it  does  well,  worked  on  the 
quince.  Eipens  in  November. 

There  are  a  number  of  new  varieties  of  pears 
of  comparatively  recent  introduction,  and  of  de- 


96 


FRUIT    BOOK. 


sirable  kinds,  which  we  have  not  as  yet  fruited ; 
among  them  are  the  following : 


Dunmore, 

Althorp  Crassane, 

Conte  de  Lamy, 

Passans  du  Portugal, 

Ambrosea, 

Knight's  Monarch, 

Osband's  Summer, 

Oswego  Beurre, 

Onondaga, 

Belmont, 

Beurre  Crapaud, 

Bringewood, 

Broom  Park, 

Brougham, 

Shobden  Court, 

Oakley  Park  Bergamotte, 


Duchesse  de  Mars, 

Eyewood, 

Gendesheim, 

Moccas, 

Ne  Plus  Meuris, 

Parmentier, 

Pomoise, 

Suffolk  Thorn, 

Welbeck, 

Yat, 

Beurre  Langelier, 

Beurre  Spence, 

Duchesse  d'Orleans, 

Wilhelmine, 

Saint  Mark, 

De  Lepine. 


THE    PEACH. 

The  peach  is  generally  supposed  to  have  origi- 
nated in  Persia  and  China ;  some,  however,  have 
considered  it  really  indigenous  to  America.  Hen- 
nipen,  who  has  given  us  the  first  description  of 
the  regions  of  Louisiana,  in  his  voyage  down  the 
Mississippi,  describes  the  peach  he  observed  in 
all  parts  of  those  regions,  as  being  of  immense 
size,  which  has  led  some  to  conclude,  that  as  those 
latitudes  correspond  with  the  part  of  Asia,  where 
this  tree  is  deemed  indigenous,  they  are  natural  to 
Louisiana.  Botanists,  in  common  with  the  French 
cultivators,  regard  the  peach  and  nectarine  as 
merely  varieties,  and  not  distinct  species.  Scien- 
tific cultivators  of  Europe  have  endeavored  to 
make  an  arrangement  of  this  fruit  into  divisions 
and  subdivisions.  With  us  this  would  seem  to 
be  a  difficult  process,  as  thousands  of  sub-varie- 
ties are  constantly  being  produced  from  the  seed. 


THE    PEACH.  97 

and  we  therefore  ordinarily  make  but  two  divi- 
sions, under  the  terms  freestone  and  clingstone ; 
the  former,  those  whose  pulp  or  flesh  separates 
freely  from  both  skin  and  stone ;  and  the  latter, 
those  whose  flesh  is  firm,  and  adheres  both  to  the 
skin  and  stone.  It  would  also  be  exceedingly 
difficult  to  make  a  correct  systematic  arrange- 
ment of  the  kinds  found  in  the  nurseries,  as  those 
known  in  many  nurseries  by  one  name  are  dis- 
tinct varieties.  We  have  received  from  different 
sources,  the  "  Noblesse  "  and  the  "  Vanguard," 
which,  upon  fruiting,  appeared  identical;  the 
"  Early  York  "  and  "  Early  Royal  George,"  one 
and  the  same.  We  do  not,  however,  mean  to  be 
understood  that  it  is  difficult  to  depend  upon  ob- 
taining fine  fruit,  but  simply  that  there  is  so  much 
confusion  as  to  the  original  names,  that  it  is  next 
to  impossible  (as  so  many  varieties  nearly  or  quite 
approximate  to  each  other  in  quality,  time  of  rip- 
ening, &c.)  that  an  entirely  correct  catalogue  can 
be  expected.  The  Grosse  Mignonne,  a  superior 
fruit,  is  called  by  Mclntosh  (in  consequence  of  the 
great  number  of  its  synonymes),  "  The  Peach  of 
an  hundred  names."  "  Nearly,  if  not  all  those, 
however,  which  are  cultivated  in  the  nurseries  as 
early  fruit,  are  of  fine  quality.  Late  peaches, 
such  as  Heath's  Clingstone,  Ward's  Late  Bed,  and 
some  others,  are  hardly  worth  setting  in  this  re- 
gion, as  they  will  not  ordinarily  ripen  their  fruit. 
The  peach  tree  should  be  trained  low,  as  in  high 
training  they  are  exceedingly  apt  to  die  from  the 
lower  branches  upward.  When  small  trees  are 
set,  they  should  be  carefully  examined,  to  see  if 
any  gum  exudes,  and  the  worm  which  causes  it 
cut  out.  A  box  without  top  or  bottom,  or,  in  oth- 
9 


98  FRUIT    BOOK. 

er  words,  four  pieces  of  wood,  from  eight  to  ten 
inches  in  height,  should  be  placed  around  the 
tree,  sunk  about  two  inches  below  the  surface,  into 
which  place  fine  charcoal,  which  will  ordinarily 
keep  out  the  borer,  which  generally  enters  the  tree 
at  or  near  the  surface  of  the  ground.  We  have 
protected  our  trees  the  past  season  from  the  worm, 
by  taking  thin  lead  (such  as  we  find  in  tea  chests), 
and  cutting  it  into  strips  of  nine  inches  in  width, 
bending  them  close  around  the  tree,  three  inches 
below  the  surface  of  the  ground,  extending  upon 
the  trunk  six  inches  above  the  earth. 

In  order  to  keep  this  tree  low,  the  long  shoots 
should  be  shortened  in  July,  to  about  one  half 
their  length,  always  cutting  at  or  near  a  single, 
and  not  a  double  bud.  Young  peach  trees  should 
never  be  placed  upon  the  site  of  old  roots  of  oth- 
ers. They  thrive  best  in  new  virgin  soil,  not 
highly  manured.  In  light  and  dry  soil,  early 
autumn  planting  will  answer ;  but  early  spring  we 
generally  prefer.  Care  should  be  taken,  in  trans- 
planting, not  to  place  the  roots  too  deep  in  the 
soil ;  for  from  this  circumstance  more  trees  are  in- 
jured than  by  almost  all  other  modes  of  planting 
put  together.  The  following  are  among  the  most 
desirable  kinds :  — 

Crawford's  Early  Melocoton  I  President, 


Early  Royal  George, 
Cooledge's  Favorite, 
Bed  and  Yellow  Rareripe, 
Early  York, 
Malta,  or  Maltese, 
Crawford's  Late  Melocoton, 


Hastings's  Rareripe, 
Morris's  White, 
Red  Cheek  Melocoton, 
Grosse  Mignonne, 
Bellegarde, 
George  the  Fourth. 


Early  Ann.  —  This  is  a  small  round  fruit,  with 
a  greenish  white  skin ;  flesh  melting  and  good. 


PEACHES.  99 

The  tree  does  not  attain  a  large  size ;  a  freestone, 
ripe  in  August.     M. 

Early  Royal  George.  —  The  size  is  large,  the 
form  round,  the  skin  of  a  bright  yellow,  with  a 
large  portion  of  deep  red  on  the  side  exposed  to 
the  sun  ;  the  flesh  melting  and  delicious  ;  it  is  a 
great  bearer,  and  one  of  the  most  superior  peaches 
we  have  ever  raised ;  a  freestone,  ripe  in  August. 
M. 

Red  Rareripe. — This  is  a  large  freestone 
peach ;  form  nearly  round ;  the  skin  of  a  very 
bright  yellow,  with  a  light  red  cheek ;  the  flesh 
very  rich  and  excellent.  Ripe  in  August.  M. 

Red  and  Yellow  Rareripe.  —  A  large,  round, 
freestone  peach ;  the  skin  of  a  deep  orange  yel- 
low, with  a  dark-red  cheek ;  the  flesh  deep  yel- 
low, rich,  sweet,  and  luscious.  The  tree  is  an 
abundant  bearer ;  and  a  most  valuable  peach  — 
ripening  in  August.  M. 

[This  variety  ripens  with  us  nearly  a  month  earlier  than 
the  Koyal  George  Freestone.} 

White  Rareripe.  —  This  peach  is  of  large  size, 
the  form  somewhat  oblong,  the  skin  a  pale  yel- 
low, nearly  white;  flesh  white, juicy,  and  of  fine 
flavor.  Ripe  in  August.  M. 

[The  White  Kareripe,  described  by  R.  B.  Parsons,  in 
the  "Horticulturist"  as  superior  to  Morris's  White, 
may  be  an  old  variety,  conjectured  by  Downing  to  be  the 
"Nivette."] 

Grosse  Mignonne.  —  This  is  a  large,  round,  and 
most  beautiful  freestone  peach ;  the  skin  deep 
yellow,  with  a  brownish  red  cheek  next  the  sun  ; 
flesh  light  yellow,  fine  and  delicious.  A  peach 
of  the  highest  character.  Ripe  in  August.  M. 
[This  sort,  and  the  Malta,  are  our  best  peaches.] 


100  FKUiT    BOOK. 

Red  Cheek  Melocoton.  —  A  large  freestone 
peach,  of  an  oblong  shape,  the  skin  of  an  orange 
yellow,  with  a  dark-red  cheek  ;  flesh  yellow, 
melting,  and  rich.  Ripe  in  September.  M. 

[This  variety  has  not  ripened  with  us  for  the  past  two 
years,  until  the  last  of  October.  It  is  the  best  late  peach 
we  cultivate.] 

Malta.  —  This  peach  is  of  a  large  size ;  form 
round,  rather  flat  at  the  stem ;  the  skin  a  light 
green,  mottled  and  blotched  on  the  sunny  side  with 
dull  red ;  the  flesh  greenish  yellow,  red  next  the 
stone,  with  a  most  superior  flavor ;  a  freestone 
peach.  Eipe  in  September.  M. 

[This  variety,  although  not  a  great  bearer,  is  the  most 
delicious  peach  in  our  grounds.] 

Cooledge's  Favorite.  —  A  large-sized,  rather 
oblong  peach,  of  fine  flavor,  and  a  popular  fruit 
in  the  market.  Ripe  in  September. 

Early  York.  —  The  peach  we  cultivate  under 
this  name  resembles  the  Royal  George  in  form, 
flavor,  color,  and  time  of  ripening ;  it  is,  however, 
a  much  greater  bearer,  and  is  one  of  the  most 
profitable  variety  for  fruiting  we  possess. 

George  the  Fourth.  —  An  excellent  peach,  of 
medium  size,  and  globular  shape,  of  a  pale  yellow 
color  in  the  shade,  and  dark  red  next  the  sun ;  flesh 
yellow,  but  red  at  the  stone,  from  which  it  separ- 
ates. Originated  in  New  York  ;  ripe  in  Septem- 
ber. 

President.  —  A  large  and  most  superior  free- 
stone peach ;  the  form  roundish  oblong ;  the  skin 
pale  yellow,  with  a  bright  red  cheek ;  the  surface 
covered  with  small  red  spots,  which  give  it  a  rich 


PEACHES.  101 

and  beautiful  appearance;  the  flesh  white  and 
high  flavored ;  one  of  the  best  of  peaches.  Ripe 
in  September.  M. 

Belle  de  Vitry.  —  This  peach  is  of  large  size ; 
the  form  round,  a  little  oblong ;  the  skin  a  dull 
yellow  and  red ;  the  flesh  melting,  juicy,  and  ex- 
cellent; between  a  freestone  and  clingstone.  Ripe 
in  September.  M. 

White  Blossom.  —  Of  medium  size,  oblong ;  the 
skin  a  very  light  yellow,  nearly  white  ;  the  flesh 
white,  melting,  and  extremely  juicy,  with  a  most 
agreeable  acidity.  Ripe  in  September.  We  have 
found  this  a  hardy  peach,  and  most  certain  bearer 
in  our  climate.  We  have  for  several  years  repro- 
duced them  from  the  stone.  The  blossoms  are 
clear  white,  and  the  young  wood  resembles  that 
of  the  willow  tree.  M. 

Orange  Freestone.  —  This  peach  is  of  medium 
size  ;  the  form  round ;  the  skin  a  deep  orange 
yellow ;  flesh  yellow  and  sweet,  but  rather  dry ; 
a  beautiful  and  good  fruit.  Ripe  in  September. 

Congress  Clingstone.  —  The  size  is  large,  form 
round ;  skin  yellow  and  bright  red  ;  flesh  rich  and 
excellent.  Ripe  in  September.  M. 

Oldmixon  Clingstone.  —  Large,  round,  and 
rather  flat ;  skin  whitish  yellow,  with  a  bright 
red  cheek,  beautifully  spotted  with  red  dots.  Of 
all  the  clingstone  peaches,  this  is  the  most  deli- 
cious ;  a  great  bearer,  ripening  its  fruit  gradually 
in  September.  We  have  cultivated  this  peach, 
and  the  Catharine  and  Old  Newington,  and  could 
never  perceive  any  difference  in  the  fruit  or  trees. 
M. 

9* 


102  FRUIT    BOOK. 

Heath  Clingstone.  —  Fruit  large,  oblong ;  skin 
of  a  delicate  cream  color,  sometimes  with  a  faint 
blush  on  the  sunny  side  ;  flesh  rich,  very  juicy, 
and  fine  flavored.  Ripe  in  October,  and  we  have 
eaten  them  produced  in  our  own  orchard  in  the 
highest  perfection  on  Thanksgiving  day,  Novem- 
ber 30th.  M. 

Crawford's  Early  Melocoton. —  This  is  a  large- 
sized  fruit,  the  form  round,  the  skin  of  a  beautiful 
bright  yellow,  with  a  large  portion  of  red  on  the 
side  exposed  to  the  sun ;  the  flesh  melting ;  a  free- 
stone, and  a  popular  early  variety,  ripening  in 
August. 

Crawford9 s  Late  Melocoton.  —  This  is  the  larg- 
est and  most  showy  yellow-fleshed  peach  we  have 
ever  seen,  and  one  of  the  best  market  varieties  of 
our  country.  Ripens  here  in  September  and  Oc- 
tober, and  worthy  of  extensive  cultivation.  Spe- 
cimens of  this  fruit  often  measure  nine  and  ten 
inches  in  circumference. 

Bellegarde.  —  A  large  and  superior  flavored 
white-fleshed  peach,  color  rich,  deep  red,  streak- 
ed with  dark  purple  or  violet  on  one  side.  In  the 
south  of  England,  this  is  one  of  their  very  best 
peaches  for  forcing.  Ripe  in  September. 

Murray's  Early  Ann.  —  This  is  the  earliest 
peach  in  our  collection,  ripening  the  first  of  Aug- 
ust. Size  small,  color  white,  pulp  white  through- 
out, flavor  sweet. 

Morris's  White  Rareripe.  —  This  variety  we 
received  from  Flushing,  under  the  name  of  Lady 
Ann  Stewart.  It  is  a  fine  white-fleshed  and  sweet 
fruit ;  great  bearer,  and  worthy  of  extensive  cul- 
tivation. 


PLUM    STOCKS    FOR   PEACHES.  103 

Beauty  of  Vitry.  —  This  variety  we  received 
from  William  Prince  &  Co.  It  is  a  fine  large 
freestone  peach,  of  a  rich  flavor,  and  appears  iden- 
tical with  the  Late  Admirable.  This  variety  is 
worthy  of  extensive  cultivation.  Ripens  in  Oc- 
tober. 

Apricot.  —  This  handsome  early  fruit  is  not 
much  cultivated  with  us ;  the  only  variety  we  cul- 
tivate is  the  Moorpark,  which  does  well,  particu- 
larly when  grown  upon  the  plum  root.  They  re- 
quire very  much  the  same  treatment  as  the  peach, 
shortening  in  of  the  branches,  so  necessary  with 
the  latter  fruit. 

PLUM   STOCKS    FOR   PEACHES. 

In  England,  where  peaches  are  invariably  rais- 
ed upon  walls,  or  trellises,  they  almost  universally 
make  use  of  the  plum  as  a  stock  to  graft  upon. 
In  our  country,  where  peach  trees  grow  so  luxu- 
riantly, we  should  not  recommend  this  stock,  as 
the  scion  not  only  overgrows  it  in  a  short  time, 
producing  an  unsightly  appearance,  but  is  exceed- 
ingly apt  to  be  blown  down  by  the  wind ;  the 
roots  of  the  plum,  being  of  a  much  slower  growth, 
are  not  sufficiently  large  and  expanded  to  support 
the  larger  top  or  branches. 

Budding  the  peach  upon  this  stock,  even  to  the 
height  of  six  or  eight  inches  from  the  ground,  we 
have  found  no  security  from  the  ravages  of  the 
borer,  as  that  insect  will  pass  over  the  plum,  and 
enter  into  the  peach  at,  or  just  above,  the  junc- 
tion. We  have  generally  preferred  to  bud  on 
stocks  of  seedling  peaches,  considering  them 
decidedly  superior  to  the  plum,  particularly  when 
wanted  for  standards. 


104  FRUIT  BOOK. 


THE  PLUM. 

The  native  country  of  the  plum  is  supposed 
to  be  Asia.  The  majority  of  our  finest  varieties 
have  been  introduced  from  France.  Of  sixty- 
four  sorts,  described  by  Professor  Bradley,  not 
one  has  other  than  a  French  name.  Since  his 
time,  however,  a  great  variety  has  been  pro- 
duced in  England  and  in  this  country,  and  new 
sorts  are  constantly  being  produced.  Corse  of 
Montreal,  and  Downing  of  Newburgh,  have 
brought  forward  many  fine  plums.  Among  those 
kinds  which  have  originated  from  seed  in  our 
country,  the  Washington,  Jefferson,  Lawrence, 
Coopers,  Roe's  Autumnal,  and  Columbia,  are 
among  our  best  native  varieties.  The  plum 
tree  flourishes  best  in  a  rich  sandy  loam,  neither 
'  too  dry  nor  too  moist ;  a  cold,  wet,  clayey  soil,  or 
dry  sandy  situation,  is  not  so  favorable.  They 
appear  to  thrive  best  in  our  neighborhood,  near 
the  borders  of  the  sea ;  which  we  think  is  ow- 
ing to  their  being  in  situations  not  so  subject  to 
the  insect  called  curculio,  which  perforates  the 
fruit.  We  have,  since  1841,  applied  annually,  in 
the  spring,  coarse  salt  around  these  trees,  with 
good  effect,  spreading  upon  the  top  of  the  ground, 
as  far  as  the  branches  extend,  about  one  inch  in 
depth,  and,  in  the  course  of  a  fortnight  after  its 
application,  turning  it  under  the  surface  nearly 
the  depth  of  a  spade.  In  1843,  we  fruited  thirty 
varieties,  all  ripened,  with  the  exception  of  Coe's 
Late  Red.  The  following,  from  a  practical  cul- 
tivator of  this  fruit,  we  would  recommend :  — 
"When  this  tree  has  arrived  to  maturity,  and 


THE    PLDM.  105 

ready  to  bear,  the  soil  around,  to  the  spread  of  the 
branches,  should  be  thrown  into  a  hard  texture, 
of  the  consistency  of  a  gravel  walk.  A  pig  or 
poultry  yard,  with  a  hard  pan,  is  a  fine  position 
for  a  plum  nursery.  The  advantages  are,  a  more 
stinted,  and,  consequently,  a  less  exuberant 
growth  of  the  branches,  a  greater  supply  to  the 
fruit,  and  a  prevention,  in  some  degree,  from  the 
attack  of  the  curculio,  as  that  insect,  not  meeting 
with  a  proper  soil  to  deposite  its  eggs,  will  take 
shelter  elsewhere." 

Removing  the  soil  from  around  these  trees  to 
the  extent  of  its  branches,  even  to  the  laying 
bare  the  top  roots,  and  filling  the  whole  with 
fresh  sea  mud  or  salt  sand,  is  found  beneficial  to 
the  production  of  its  fruit.  Many  set  their  plum 
trees  too  deep,  particularly  in  rich  soils,  causing 
them  to  produce  strong  watery  shoots,  growing  so 
late  as  to  be  imperfectly  ripened.  "  They  re- 
quire," says  Kennedy,  "  like  all  other  stone  fruit, 
to  be  planted  on  a  dry  sub-soil ;  in  such  situations 
they  bear  high-flavored  fruit  in  great  quantities. 
They  are  not  so  large  as  when  planted  in  strong 
earth  ;  but  the  quality  and  richness  of  the  flavor 
make  amends  for  that  deficiency."  M'Intosh 
observes,  "  that  in  planting  this  tree  the  tap-roots 
should  be  shortened,  and  the  others  spread  out  in 
a  regular  manner  near  the  surface,  so  that  they 
may  enjoy  the  warmth  of  the  sun,  heat,  and  air, 
which  is  necessary  for  the  welfare  of  all  fruit- 
bearing  trees.  If  planted  in  too  rich  a  soil,  they 
become  so  luxuriant  in  growth,  as  to  require  im- 
moderate pruning  to  keep  them  within  due 
bounds ;  and  excessive  pruning,  in  such  cases, 
only  tends  to  aggravate  the  evil." 


106  FRUIT    BOOK. 

Plum  trees  are  subject  to  a  disease  which  has 
been  so  destructive  to  them,  as  to  have  destroyed 
nearly  all  the  damson  plums  heretofore  so  com- 
mon in  our  neighborhood.  It  appears  at  first  a 
greenish  brown  excrescence,  which  soon  becomes 
black.  Various  are  the  hypotheses  which  have 
been  given  as  to  the  cause  of  these  warts.  Some 
have  attributed  it  to  the  quality  of  the  soil,  others 
to  a  redundance  of  nourishment,  which  distend 
the  cutaneous  vessels  by  an  extravasation  of  the 
sap ;  others,  to  the  work  of  an  insect.  In  our 
examinations,  &c.  for  years,  we  were  not  able  to 
find  an  insect  in  these  excrescences  while  in  a 
green  and  fresh  state  ;  and  have  heretofore  been 
inclined  to  adopt  the  theory  of  the  distension  of 
the  cutaneous  vessels,  considering  the  worms 
which  we  have  repeatedly  found  in  these  warts, 
when  black,  to  be  a  consequence  and  not  a  cause 
of  this  disease.  We  have  considered  this  ex- 
crescence analogous  to  that  which  we  find  upon 
the  swamp  pink,  or  azalea,  called  by  boys  swamp 
apples,  which  has  always  been  supposed  by  bo- 
tanists to  be  caused  by  an  insect.  From  farther 
observation,  we  are  inclined  to  believe  that  these 
exudations  are  caused  by  a  diseased  state  of  the 
sap.  The  only  remedy  that  we  have  found  effect- 
ual has  been  the  amputation  of  the  diseased 
limb.  These  excrescences  always  extending 
themselves  upwards,  and  not  downwards,  upon 
the  branches,  would  seem  to  prove  that  the  dis- 
ease either  enters,  in  some  manner,  into  the  cir- 
culation, or  that  the  insect  always  ascends. 

We  have  not,  as  yet,  found  any  variety  that  is 
entirely  exempt  from  this  fatality ;  but  some  ap- 
pear to  be  more  subject  to  it  than  others ;  which 


PLUMS.  107 

may,  however,  be  attributed  more  to  the  locality 
than  to  any  thing  else.  One  thing  we  feel  confi- 
dent of  is  this,  that  the  most  effectual  way  of 
eradicating  them  from  our  gardens,  is  not  only  to 
examine  the  trees  carefully  in  spring,  cutting  off 
every  branch  as  soon  as  they  appear  upon  it,  but 
inducing  those  who  may  have  them  in  their  in- 
closures  contiguous  to  ours,  to  do  the  same. 
Among  those  described  in  this  manual,  we  would 
recommend  the  following :  — 


Green  Gage, 

Purple  (Reine  C.  Violet), 

Bolmar's  Washington, 

Italian  Damask, 

Coe's  Golden  Drop, 

Blue  Imperatrice,  (for  Pre- 

Cruger's  Scarlet,    [serving,) 

Sharp's  Emperor, 


Royal  Hative, 

Jefferson, 

Violet  Perdrigon, 

Orleans, 

Roe's  Autumn  Gage, 

Red  Gage  (of  Downing), 

Dana's  Yellow, 

Kirk's  Plum. 


Italian  Damask.  —  Fruit  of  medium  size, 
round ;  skin  dark  blue,  nearly  black ;  stem  half 
an  inch  long,  inserted  in  a  small  round  cavity ; 
flesh  yellow,  juicy,  and  high  flavored.  A  free- 
stone, a  great  bearer,  and  one  of  the  best  early 
plums.  Ripe  in  August.  M. 

Morocco.  —  A  fine  and  very  productive  va- 
riety ;  the  size  is  rather  small,  nearly  round  ;  the 
skin  a  dark  purple,  covered  with  a  blue  bloom  ; 
flesh  greenish  yellow,  juicy,  and  good.  A  cling- 
stone, ripening  in  August.  M. 

Prince's  Imperial  Gage.  —  Originated  at  the 
nursery  of  William  Prince  &  Sons,  Flushing, 
N.  Y.  Fruit  nearly  as  large  as  the  yellow  egg 
plum ;  of  an  oval  form ;  when  fully  ripe,  the  skin 
is  yellow,  with  streaks  of  bright  yellow  and  green 
indistinctly  seen  ;  the  flesh  rich  and  sweet.  The 


108  FRUIT    BOOK. 

most  productive  and  profitable  of  all  the  plums. 
Ripe  in  August.     M. 

[This  variety  succeeds  well  upon  the  peach,  budding  it 
as  near  the  root  as  possible.  We  have  trees  received  from 
Albany  for  Jenkinson's  Imperial,  which  are  identical  with 
this  plum  :  the  fruit  inclines  to  rot  at  time  of  ripening.] 

BrevoorCs  Purple  Washington.  —  Produced 
from  the  stone  of  Bolmar's  Washington,  by  Mr. 
Brevoort,  of  New  York.  Fruit  of  large  size ; 
form  round,  and  nearly  oval;  skin  dark  blue, 
covered  with  a  bloom ;  the  flesh  sweet  and  good. 
A  freestone,  ripening  in  September.  The  tree 
is  of  vigorous  growth  and  very  productive.  M. 

Orleans.  —  This  is  a  well-known  and  produc- 
tive plum ;  the  fruit  is  sometimes  large,  the  form 
round,  the  skin  dark,  approaching  to  a  purple, 
with  a  thin  blue  bloom ;  the  flesh  yellow,  firm, 
and  good,  with  some  astringency  near  the  stone, 
from  which  the  flesh  separates.  Ripe  in  Au- 
gust. M. 

Kirk's  Plum.  —  Fruit  large,  round  ;  skin  dark 
purple,  covered  with  a  dense  bloom,  which  ad- 
heres firmly  to  the  skin;  the  flesh  yellow,  juicy, 
and  rich.  A  very  productive  freestone  plum, 
ripening  in  August.  M. 

Large  Long  Blue.  —  The  origin  of  this  fine 
plum  is  uncertain.  The  tree  which  produced  the 
specimens  was  procured  from  the  nursery  of  the 
Messrs.  Landreth,  Philadelphia.  The  size  is 
large,  the  form  oval,  very  long ;  the  skin  blue, 
nearly  black,  covered  with  a  thick  bloom;  the 
flesh  yellow,  rich,  and  excellent ;  it  hangs  a  long 
time  on  the  tree,  ripening  gradually,  and  is  well 
adapted  to  the  market,  bearing  carriage  better 


PLUMS.  109 

than  most  other  plums.     It  is  a  great  bearer,  a 
freestone.     Ripe  in  September.     M. 

Green  Gage.  —  The  finest  of  all  plums ;  of 
medium  size,  round ;  the  skin  a  greenish  yellow, 
when  very  ripe  nearly  yellow,  mottled  with  red 
near  the  stem;  flesh  sugary  and  of  delicious 
flavor.  In  our  own  exposed  grounds,  and  in 
grass,  it  bears  abundant  crops,  not  being  subject 
to  rot  like  many  fine  plums.  A  freestone  ripen- 
ing in  August  and  September.  M. 

[The  varieties  of  plums  which  we  have  received  from 
Europe,  under  the  names  of  Drap  d'Or,  Golden  Gage,  and 
Reine  Dauphine,  have  proved  to  be  the  Green  Gage.] 

Blether's  Gage.  —  Produced  from  seed  by  the 
Rev.  Mr.  Bleeker,  of  Albany,  N.  Y.  The  form 
oval,  nearly  round ;  skin  a  dark  yellow,  with  dark 
red  spots  and  blotches  ;  the  flesh  is  rich  and  ex- 
cellent, a  great  bearer.  Ripe  in  September.  M. 

Cooper's  Plum.  —  Produced  from  a  stone  of 
the  Orleans,  by  Mr.  Joseph  Cooper,  of  New 
Jersey ;  the  size  is  very  large,  round,  a  little 
oblong;  the  skin  a  dark  purple;  flesh  greenish 
yellow,  rich,  and  good.  It  ripens  in  September ; 
produces  abundant  crops ;  but  is  very  subject  to 
rot  at  the  period  of  ripening.  M. 

[We  received  this  fruit  from  Europe  under  the  name  of 
"  La  Delicieuse."] 

Elfrey.  —  This  is  a  plum  of  small  size  and 
oval  form ;  the  skin  dark  blue ;  the  flesh  dry,  firm, 
and  of  fine  flavor.  The  trees  produce  abund- 
antly. A  freestone,  ripening  in  September.  M. 

German  Prune.  —  Fruit  of  medium  size ;  form 
oval,  diminishing  towards  the  stem ;  the  skin  pur- 
10 


110  FKU1T    BOOK. 

pie  with  a  blue  bloom ;  the  flesh  rich,  sweet,  and 
delicious.  It  produces  abundantly  ;  it  begins  to 
ripen  in  August,  and  can  be  eaten  from  the  tree 
for  a  month  or  more.  M. 

Duane's  Purple.  —  This  is  a  plum  of  an  ex- 
traordinary size ;  the  form  round ;  the  skin  a 
dark  purple ;  flavor  good.  The  origin  of  this 
plum  is  uncertain ;  it  ripens  in  September,  and 
has  th6  reputation  of  being  a  fine  fruit.  M. 

Bingham.  —  Fruit  large  ;  the  form  oval ;  skin 
a  bright  yellow,  spotted  and  blotched  with  red ; 
the  flesh  yellow,  rich  and  delicious.  A  clingstone 
—  ripening  in  September.  M. 

Washington.  —  This  very  superior  plum  origi- 
nated in  New  York ;  the  size  is  very  large ;  form 
oval ;  skin  an  orange  yellow,  speckled  with  red  ; 
the  flesh  yellow,  sweet,  and  excellent ;  highly  es- 
teemed as  a  first-rate  plum.  Ripe  in  Septem- 
ber. M. 

Italian  Prune.  —  The  size  is  large  ;  form  ob- 
long ;  the  skin  dark  purple,  covered  with  a  bloom ; 
flesh  greenish  yellow,  firm,  dry,  and  fine.  It 
bears  well,  and  the  fruit  ripens  in  September  and 
October.  M. 

Diamond.  —  This  new  plum  originated  in 
England;  it  is  of  the  largest  size,  oblong;  the 
skin  purple,  nearly  black,  covered  with  a  thick 
bloom;  the  flesh  firm  and  good,  but  not  rich; 
the  tree  is  of  rapid  growth,  an  extraordinary 
bearer.  The  fruit  ripens  in  September.  M. 

Blue  Imperatrice.  —  Fruit  of  medium  size ; 
shape  oblong,  tapering  to  the  stem ;  the  skin  a 


PJ.UMS. 


Ill 


dark  purple,  covered  with  a  light  bluish  bloom ; 
the  flesh  yellowish  green,  firm,  rich,  and  sweet. 
A  clingstone.  A  great  bearer.  It  hangs  on  the 
tree  a  long  time,  and  is  in  use  in  October  and 
November.  M. 

[This  variety  bears  greatly  upon  small  trees.] 

COB'S  Golden  Drop.  —  This  beautiful  new 
plum  is  of  large  size  ;  the  form  is  oval,  with  un- 
equal sides ;  the  skin  a  golden  yellow,  spotted 
with  rich  red  points  and  small  blotches,  on  the 
sunny  side  ;  the  flesh  yellow,  sweet,  and  delicious. 
A  clingstone  —  an  abundant  bearer.  Ripening 
gradually  in  September,  October,  and  November. 
Of  all  the  late  plums  this  is  decidedly  the  best 
and  the  most  profitable  which  can  be  culti- 
vated. M. 

[This  variety  requires  a  warm  exposure  to  ripen  its 
fruit.  The  tree  makes  a  great  growth  when  worked  upon 
the  peach  root.] 

Cruger's  Scarlet  Gage.  —  This  showy  scarlet 
plum,  of  the  size  of  the  green  gage,  and  a  great 
bearer,  originated  near  Newburgh,  N.  Y. ;  flesh 
yellow,  sweet,  and  of  good  flavor,  ripening  from 
September  to  October,  and  is  less  liable  to  drop 
from  the  tree  than  any  other  in  our  collection. 

Roe's  Autumn  Gage.  —  This  plum  we  received 
from  A.  J.  Downing  &  Co.,  Newburgh,  N.  Y. 
It  is  a  fine,  late  fruit,  coming  into  eating  just 
after  the  above  variety ;  the  form  oblong,  color 
orange  yellow,  good  size,  and  great  bearer;  fla- 
vor sweet  and  rich,  ripening  in  October.  We 
prefer  this  to  any  late  variety  in  our  collection. 


112  FRUIT   BOOK. 

White  Sweet  Damson.  —  This  seedling  plurn 
is  a  great  bearer,  ripening  gradually  from  Sep- 
tember to  October  ;  flavor  sweet,  not  rich  ;  color 
light  yellow ;  but  its  fruitfulness  and  its  early 
bearing  render  it  worthy  of  cultivation.  Raised 
in  Essex  county,  Mass. 

Shares  Emperor.  —  The  fruit  of  this  variety 
is  of  the  most  beautiful  red ;  form  inclined  to 
oval,  resembling  the  imperial  gage  ;  flavor  sweet. 
The  tree  bears  well,  and  is  worthy  a  place  in 
every  fruit  garden.  Ripe  in  September. 

Dana's  Yellow  Gage.  —  This  plum,  a  native 
of  Ipswich,  Mass.,  we  received  from  Mr.  Man- 
ning ;  and  it  is  said  to  be  exempt  from  the  warts 
which  injure  most  trees.  We  have,  as  yet, 
observed  but  few  of  these  excrescences  upon  the 
tree,  which  is  large.  The  fruit  is  of  a  pale  yel- 
low color,  medium  size,  flesh  juicy  and  sweet,  and 
the  tree  is  a  great  bearer.  Ripe  in  August. 

Jefferson.  —  A  new  seedling  raised  by  the 
late  Judge  Buel,  and  recently  brought  into  notice 
by  Mr.  Downing,  who  says,  "  If  we  were  asked 
which  we  think  the  most  desirable  and  beautiful 
of  all  dessert  plums,  we  should  undoubtedly  give 
the  name  of  this  variety."  We  should  hardly 
consider  the  quality  of  this  fruit  equal  to  the 
Purple  or  Green  Gage ;  still  it  may  be  a  more 
profitable  plum  for  the  market,  as  it  is  much 
larger  and  more  beautiful,  deserving  extensive 
cultivation.  Fruit  ripens  in  August. 

Eoyale  Native.  —  This  fine  early  plum  fruited 
with  me  the  past  season.  It  resembles  the  Purple 
Gage  in  form,  and  is  nearly  equal  to  that  sort  in 


PLUMS.  113 

flavor ;  fruit  rather  larger ;  round,  skin  purple, 
covered  with  a  blue  bloom.  The  tree  can  be 
distinguished  from  the  Purple  Gage  by  its  downy 
branches.  Fruit  ripens  in  August. 

Heine  Claude  Violet  (Purple  Gage).  This  is 
a  fruit  of  very  high  quality,  fully  equal,  in  all 
respects,  to  the  Green  Gage,  and  having  this  su- 
periority, —  that  while  the  latter  is  apt  to  crack 
in  wet  summers,  and  will  never  keep  well  after 
being  gathered,  —  this,  on  the  contrary,  will  keep 
for  weeks,  and  is  scar  cely  at  all  disposed  to  crack. 
Size  medium,  form  round,  flattened  at  the  top; 
color  violet,  flesh  greenish  amber ;  parting  from 
the  stone.  Ripens  early  in  September. 

Imperial  Ottoman.  —  This  variety,  compara- 
tively little  known,  is  among  the  earliest  sorts, 
and  one  of  the  hardiest  trees ;  suiting  itself  to 
almost  any  climate  where  the  plum  will  thrive. 
Col.  Little,  of  Bangor,  says  it  thrives  well  in 
Maine ;  fruit  medium  size,  oval.  In  general  ap- 
pearance, resembling  the  Imperial  Gage.  Mr. 
Downing,  from  whose  magazine  the  above  de- 
scription is  taken,  says,  "  It  is  certainly  among 
the  best  of  the  early  kinds." 

Washington  Seedling.  —  This  tree  came  up  in 
our  garden  near  a  Washington  and  Blue  Imper- 
atrice  Plum.  The  strong  resemblance  of  its 
fruit  to  the  former,  would  indicate  its  being  a 
seedling  of  that  variety.  Fruit,  color  of  the 
Washington,  beautifully  spotted,  and  tinted  with 
red ;  flesh  yellow,  rich,  and  delicious ;  size  and 
form  of  the  Imperial  Gage.  The  tree  makes 
long-jointed  and  rather  slender  shoots.  Ripens 
the  last  of  August. 
10* 


114  FRUIT    BOOK. 

The  following  are  new  plums  of  recent  intro- 
duction, not  as  yet  fruited  with  us  :— 


De  Montfort, 
Fellenberg, 
Outline's  Late  Green, 
Guthrie's  New  Apricot, 
Imperiale  de  Milan, 


Knight's  Green  Drying 

Peach, 
Columbia, 

Perdrigon  Violet  Hative, 
Eeine  Claude  de  Bavay, 


Gifford's  Lafayette,  I  Reine  Claude  d'Octobre. 

THE    CHERRY. 

The  wild  cherry  is  a  native  of  many  parts  of 
the  world,  and  has  been  cultivated  in  the  East 
ever  since  the  Christian  era.  Cherries  were  ex- 
posed in  the  markets  of  London  in  1415,  much 
in  the  manner  they  are  at  present.  Mclntosh  re- 
marks, that  cherries  have  not  multiplied  so  fast 
into  varieties  as  most  other  fruits.  Forsyth  de- 
scribes eighteen  sorts ;  Lindley,  twenty-eight ;  Ni- 
col,  eight ;  Rogers,  twenty-five ;  the  Horticultu- 
ral Society  of  London,  fifty-seven  ;  and  Loudon, 
twenty-three.  This  tree  will  accommodate  itself 
to  a  variety  of  soils ;  but  the  best  is  that  of  a  light 
loam  upon  a  dry  sub-soil,  and  in  an  airy  expo- 
sure, not  shaded  by  larger  trees,  and  as  little  sub- 
ject to  damp  fogs  as  possible,  as  the  fruit  in  such 
situations  is  exceedingly  apt  to  rot  at  the  time  of 
ripening.  The  cherry,  as  well  as  fruit  trees  gene- 
rally, should  not  be  transplanted  when  the  ground 
is  saturated  with  water,  or  what  is  termed  muddy. 
In  planting  this,  and  other  fruit  trees  general- 
ly, we  prefer  the  autumn  for  light  soils,  and  spring 
for  those  of  a  heavy  and  wet  nature  ;  and  also  to 
transplant  in  moist  weather.  Standard  cherries, 
when  once  established,  require  very  little  pruning. 
They  in  general  produce  fruit  upon  spurs  which 
proceed  from  the  sides  of  the  two-year,  three- 


CHERRIES.  115 

year,  and  older  branches.  These  spurs  continue 
to  make  their  appearance  along  the  whole  length 
of  the  shoots.  It  should  be  borne  in  mind,  that 
immoderate  pruning  is  highly  injurious  to  the 
cherry,  and  also  to  the  plum.  The  following  are 
some  of  our  best  varieties  of  cherries :  — 


Black  Tartarian, 
Honey  Heart, 
Black  Eagle, 
Elton, 

Black  Heart, 
White  Bigarreau, 


Napoleon, 

Mottled  Bigarreau, 

Early  Red  and  Yellow, 

Davenport's, 

Gridley, 

Manning's  Black  Bigarreau. 


Mayduke.  —  Fruit  of  medium  size,  round  ;  the 
skin,  when  fully  ripe,  very  dark  red ;  the  flesh 
tender,  juicy,  and  good.  It  is  very  productive, 
and  the  fruit  ripens  the  last  of  June.  M. 

Davenport's.  —  This  fine  cherry  originated  on 
the  farm  of  Mr.  Davenport,  in  Dorchester,  Mass. ; 
the  fruit  is  large,  skin  bright  red  ;  the  flesh  firm, 
and  of  excellent  flavor.  It  is  an  early  and  most 
extraordinary  bearer.  Fr,uit  ripe  early  in  July. 
M. 

Black  Tartarian.  —  One  of  the  finest  and  most 
productive  cherries  ;  the  size  is  large,  heart- 
shaped  ;  the  color,  when  fully  ripe,  is  black ;  flesh 
dark  red,  tender,  and  of  superior  flavor.  Ripe 
early  in  July.  M.  , 

Napoleon  J3igarreau.  —  The  tree  of  this  vari- 
ety is  remarkable  for  the  vigor  and  beauty  of  its 
growth ;  the  leaves  are  large  and  smooth.  It  is 
a  fine,  large,  white  cherry,  ripening  in  July.  As 
they  have  just  come  into  bearing  upon  small  trees, 
we  cannot  yet  say  how  productive  they  may  be. 
M. 

[This  variety  is  more  productive  in  our  soil  than  the 
Black  Tartarian.] 


116  FRUIT    BOOK. 

Black  Heart.  —  A  well-known  and  favorite 
cherry,  of  medium  size ;  the  skin,  when  at  matu- 
rity, is  black;  flesh  dark  red,  tender  and  of  fine 
flavor.  Ripe  in  July.  Very  productive.  We 
seldom  see  this  cherry  brought  brought  to  market 
perfectly  ripe ;  when  suffered  to  remain  on  the 
tree  till  they  have  acquired  their  proper  color,  they 
are  very  superior.  M. 

Elton.  —  A  new  and  very  fine  cherry,  raised  by 
Mr.  Knight,  President  of  the  London  Horticul- 
tural Society.  It  is  of  medium  size,  long  heart- 
shape  ;  of  a  beautiful  cream  color,  marbled  with 
bright  red  next  the  sun  ;  flesh  rich  and  excellent. 
It  is  ripe  about  the  first  of  July,  and  promises, 
when  the  tree  has  attained  a  proper  size,  to  be  a 
great  bearer.  M. 

White  Bigarreau. —  One  of  the  largest  and 
finest  cherries ;  the  form  obtuse,  heart-shaped ; 
skin  pale  yellow,  with  a  bright  red  cheek ;  flesh 
very  firm,  juicy,  sweet,  and  fine  flavored.  Ripe 
in  July.  This  cherry  has  the  reputation  of  being 
a  bad  bearer.  In  our  orchard  it  bears  abundant- 
ly ;  and,  owing  to  the  hardness  of  its  flesh,  it  is 
not  liable  to  injury  from  birds  ;  on  this  account  it 
is  highly  deserving  of  cultivation.  M. 

Black  Eagle. — This  is  a  new  cherry.  The 
size  is  sometimes  large,  shape  nearly  that  of  the 
black  heart ;  skin  a  very  dark  purple ;  flesh  ten- 
der, of  superior  flavor  ;  the  young  trees  bear  well. 
Ripe  in  July.  M. 

[This  is  one  of  the  very  best  cherries  known.  It  is  said 
to  have  been  raised  hy  a  young  lady,  of  Mr.  Knight's 
family,  from  the  seed  of  a  Bigarreau,  fertilized  by  pollen 
of  the  Mayduke.] 


CHERRIES.  117 

Waterloo.  —  This  variety  ripens  in  August. 
The  fruit  is  large,  irregularly  globular ;  the  color 
a  dark  red,  gradually  changing  to  black  when 
ripe ;  pulp  firm,  juicy,  and  the  flavor  pleasant. 
This  is  another  of  those  excellent  sorts  which 
owe  their  origin  to  the  young  lady  at  Downton 
Castle,  the  seat  of  the  late  Mr.  Knight. 

Gridhy.  —  Originated  on  the  farm  of  Mr. 
Gridley,  in  Roxbury,  Mass.  Fruit  of  medium 
size,  nearly  round;  skin  black  ;  flesh  firm,  rather 
dry,  of  good  flavor,  and  a  most  abundant  bearer. 
Ripe  in  July.  .  M. 

Florence.  —  This  cherry  resembles  the  White 
Bigarreau,  but  it  is  a  little  more  oblong  ;  the  flesh 
more  tender,  and  ripens  a  few  days  earlier.  Very 
fine  and  productive.  M. 

Downer.  —  This  fine  cherry  originated  in  the 
garden  of  Samuel  Downer,  Esq.,  in  Dorchester. 
It  is  a  large,  round  cherry,  of  a  light  red  color ; 
flesh  firm,  and  of  a  fine,  sprightly  flavor.  It  ripens 
in  July,  and  is  very  productive.  M. 

Late  Duke.  —  The  size  is  large,  heart-shape, 
rather  flat ;  the  skin  a  shining  dark  red ;  flesh 
tender,  juicy,  and  good.  It  is  a  great  bearer.  Ripe 
late  in  July.  M. 

White  Mazzard.  —  A  new  fruit,  which  originat- 
ed in  the  Poinological  Garden,  from  a  stone  of 
the  white  Bigarreau  ;  it  is  of  the  size,  form,  and 
color  of  the  Elton  ;  the  tree  is  of  a  handsome  and 
upright  growth,  and  bears  well.  Ripe  in  August. 
M 

Plumstone  Morello.  —  This  is  the  largest  and 


118  FRUIT    BOOK. 

finest  of  the  acid  cherries ;  the  skin  is  very  dark 
red,  when  fully  ripe  it  is  nearly  black ;  flesh  dark 
red,  and  of  a  sharp,  rich,  and  agreeable  flavor. 
A  great  bearer  ;  it  remains  late  on  the  tree  in  a 
sound  state.  M. 

Manning's  Black  Bigarreau.  —  This  cherry,  a 
seedling  from  the  White  Bigarreau,  is  of  a  fine, 
sprightly  flavor,  flesh  firm,  a  great  bearer,  not  sub- 
ject to  rot  at  the  time  of  ripening,  which  is  in  the 
middle  of  July. 

Mottled  Bigarreau.  —  This  is  also  a  seedling  of 
Mr.  Manning's,  from  the  White  Bigarreau  ;  it  is 
a  superior  large  and  sweet  cherry,  ripening  from 
ten  days  to  a  fortnight  earlier  than  its  parent,  and 
less  liable  to  rot  on  the  tree ;  we  consider  it  as 
good  a  variety  as  we  possess.  Ripe  in  July. 

Sweet  Montmorency.  —  This  is  one  of  the  best 
late  cherries  here  cultivated.  Size  small,  fruit 
sweet,  tree  thrifty,  a  good  bearer,  and  altogether 
a  fine  cherry  for  the  table.  It  was  raised  from 
seed  by  Mr.  J.  F.  Allen,  of  Salem. 

Early  Red  and  Yellow.  —  Fruit  medium  size, 
obtuse,  heart-shaped,  light  red  on  a  yellow  ground ; 
sweet' and  juicy,  a  great  bearer,  and  the  earliest 
cherry  we  cultivate,  ripening  in  June.  This  va- 
riety was  raised  by  Mr.  Manning  from  the  seed 
of  the  White  Bigarreau. 

The  following  are  new  kinds  of  recent  intro- 
duction, which  we  have  not  as  yet  fruited  :  — 


Belle  de  Sceaux, 
Battner's  Black  Heart, 
October  Morello  of  Buttner, 


Btittner's  Yellow, 
Griotte  de  Chaux, 
Reine  Hortense, 


THE  GRAPE.  119 


THE  GRAPE. 

Great  difficulties  are  attendant  upon  the  rais- 
ing of  foreign  grapes  in  the  open  air,  except  in 
our  cities,  where,  occasionally,  a  crop  is  obtained 
of  the  Chaselas,  or  Sweetwater.  In  this  compila- 
tion we  intend  to  confine  ourselves  to  out-door 
culture,  and  of  the  variety  which  we  have  culti- 
vated for  twelve  years  past,  viz.,  the  "  Isabella," 
a  native  grape,  introduced  from  South  Carolina, 
some  years  since,  by  William  Prince,  of  New 
York.  This  vine  is  extraordinary  for  the  vigor 
of  its  growth  and  great  productiveness.  A  single 
one  planted  on  Long  Island  produced,  in  1820, 
eight  bushels.  It  is  a  late  fruit,  and  consequently 
in  a  shady  situation,  or  upon  an  open  trellis,  rare- 
ly ripens  its  berries.  It  should  be  trained  to  a 
wall,  fence,  or  outbuilding,  where  it  can  receive 
the  sun's  rays  nearly  the  whole  day,  at  least  from 
nine  o'clock  in  the  morning  to  three  or  four  in  the 
afternoon.  We  recommend  this  grape,  from  the 
circumstance  that  we  have  never,  as  yet,  been 
able  to  find  any  other  variety  which,  upon  the 
whole,  is  preferable.  The  "  Catawba,"  consider- 
ed by  Adlum  to  be  worth  all  others  as  a  wine 
grape,  we  have  found  to  be  a  still  later  variety, 
having  cultivated  it  for  four  years,  without  ripen- 
ing a  single  bunch.  In  the  cultivation  of  the  Isa- 
bella, we  have  found  the  following  method  (which 
we  tried  a  few  years  since)  to  accelerate  the 
growth  of  this  vine,  as  well  as  its  flowering,  viz. : 
Remove  the  top  earth  from  around  the  trunk  as 
far  as  the  roots  extend,  and  then  place  large  stones 
upon  the  surface,  watering  occasionally,  particu- 


120  FRUIT    BOOK. 

larly  in  dry  weather,  with  soap  suds.  These 
stones  retain  the  heat,  which  they  received  from 
the  sun's  rays  during  the  day,  a  great  part  of  the 
night.  We  know  of  no  fruit  which  will,  with 
such  certainty,  annually  produce  a  crop,  as  this 
variety  of  grape.  The  vine  is  so  luxuriant  in  its 
growth,  and  the  immense  quantity  of  wood  which 
it  annually  produces,  requires  frequent  use  of  the 
pruning  knife,  as  it  will  always  set  more  fruit  than 
it  can  bring  to  maturity,  which  but  serves  to  weak- 
en and  exhaust  the  plant.  The  importance  at- 
tached to  this  point  of  culture,  in  reference  to  the 
capability  of  the  vine  for  fruiting  in  foreign  coun- 
tries, as  stated  by  Miller,  is  "  that,  when  gentle- 
men let  out  vineyards,  there  is  always  a  clause 
inserted  in  their  leases,  to  direct  how  many  shoots 
shall  be  left  upon  each  vine,  and  the  number  of 
eyes  to  which  the  branches  must  be  shortened!." 
This  is  done  to  prevent  the  exhausting  of  the 
roots,  and  rendering  them  so  weak  as  not  to  re- 
cover their  wonted  strength  for  several  years. 
The  pruning  of  the  Isabella  grape  here  is  gene- 
rally done  in  the  fall,  which  should  be  done  at  or 
soon  after  the  gathering  of  the  fruit ;  for,  by  this 
early  pruning,  the  buds  are  said  to  push  earlier  in 
the  following  spring.  We  have  generally  defer- 
red this  pruning  until  early  in  March.  This  sea- 
son is  often  objected  to,  from  the  fear  of  their 
bleeding :  this,  however,  rarely  takes  place,  pro- 
vided it  is  performed  early,  and  the  section  which 
is  laid  bare  be  presented  to  the  sun's  rays,  which 
will  almost  invariably  close  up  the  sap  vessels. 
They  should,  therefore,  be  cut  from  the  outside, 
inward,  in  an  oblique  direction. 

The  Isabella  vine  will  grow  most  luxuriantly  in 


THE    GRAPE.  121 

rich,  deep  soils,  producing  large  shoots  and  leaves ; 
but  the  shoots  and  fruit  ripen  later,  if  they  ripen 
at  all.  The  best  soil  we  consider  to  be  that  of  a 
light  loam,  not  deeper  than  twenty  inches,  mixed 
in  with  bones,  old  mortar,  oyster  shells,  &c.  "  Ke- 
tentive  clays,"  as  London  justly  observes,  "  are 
the  worst  soil  for  the  vine  ;  "  they  are  particular- 
ly so  if  upon  a  wet  and  cold  sub-soil. 

The  grape  is  easily  raised  from  cuttings ;  these 
must  be  taken  from  shoots  of  the  last  summer's 
growth,  taken  off  the  vine  previous  to  the  swelling 
of  the  buds  in  the  spring,  or  in  the  autumn,  and 
buried  in  a  dry  cellar.  Shorten  these  to  three 
joints,  and,  when  they  admit,  let  each  cutting  have 
about  an  inch  of  the  previous  year's  wood  at  its 
bottom ;  they  may  be  planted  either  in  nursery 
rows,  or  in  places  where  they  are  finally  to  re- 
main, observing  to  plant  them  somewhat  slanting, 
and  so  deep  that  only  one  joint  or  eye  may  appear 
above  ground.  Vines  are  also  propagated  by 
layers  of  young  shoots,  or  with  part  of  the  branch 
they  proceed  from ;  laying  them  from  three  to 
four  or  five  inches  deep  in  the  earth  ;  leaving 
three  eyes  of  the  shoot  out  of  the  ground,  and 
shortening  the  top,  if  too  long.  Or  you  may  make 
layers  in  large  pots,  placed  near  the  vine ;  and 
either  draw  the  layer  shoot  through  the  hole  at 
the  bottom  of  the  pot,  and  fill  up  the  pot  with 
earth,  or  bend  the  layer  into  the  top  of  the  pot  a 
proper  depth  into  the  earth.  In  the  former  meth- 
od, a  strip  of  bark  should  be  taken  off  qijite  round 
the  branch,  or  a  piece  of  wire  drawn  tightly 
around,  at  the  place  where  the  roots  are  wanted. 
In  either  method,  when  the  layers  are  rooted  next 
autumn,  cut  them  off  from  the  parent  vine. 
11 


122  FRUIT   BOOK. 

Upon  the  subject  of  manuring  vines,  the  fol- 
lowing, from  one  of  the  most  distinguished  writers 
on  Agricultural  Chemistry  of  modern  times.  Doc- 
tor Justus  Liebig,  of  Europe,  appears  to  us  ra- 
tional, as  it  seems  to  follow  nature  in  her  modes 
of  enriching  the  soil :  — 

"I  remember,  (says  Fauenfelder,)  that  twenty 
years  ago,  a  man  called  Peter  Muller  had  a 
vineyard  here,  which  he  manured  with  the 
branches  pruned  from  the  vines,  and  continued 
this  practice  for  thirty  years.  His  way  of  apply- 
ing them  was  to  hoe  them  into  the  soil,  after 
having  cut  them  into  small  pieces.  His  vineyard 
was  always  in  a  thriving  condition,  so  much  so, 
indeed,  that  the  peasants  here  speak  of  it  to  this 
day,  wondering  that  old  Muller  had  so  good  a 
vineyard,  and  yet  used  no  manure." 

Another  example  of  this  method  of  manuring 
vines,  is  from  Wilhelm  Ruff,  who  says,  "  that  for 
the  last  ten  years,  I  have  been  unable  to  place 
dung  on  my  vineyard,  because  I  am  poor,  and 
can  buy  none.  But  I  was  very  unwilling  to 
allow  my  vines  to  decay,  as  they  are  my  only 
source  of  support  in  my  old  age  ;  and  I  often 
walked  very  anxiously  among  them,  without 
knowing  what  I  should  do.  At  last,  my  necessi- 
ties became  greater,  which  made  me  more  at- 
tentive, so  that  I  remarked  that  the  grass  was 
longer  in  some  spots,  where  the  branches  of  the 
vine  fell,  than  on  those  where  there  were  none ; 
so  I  thought  upon  the  matter,  and  then  said  to 
myself,  —  If  these  branches  can  make  the  grass 
strong  and  green,  they  must  also  be  able  to  make 
my  plants  grow  better,  and  become  strong  and 
green.  I  dug,  therefore,  my  vineyard  as  deep  as 


THE    GRAPE.  123 

if  I  would  put  dung  into  it,  and  cut  the  branches 
into  pieces,  placing  them  in  the  holes,  and  cover- 
ing them  with  earth.  In  a  year  I  had  the  very 
great  satisfaction  to  see  my  barren  vineyard  be- 
come quite  beautiful.  This  plan  I  continued 
every  year,  and  now  my  vines  grow  splendidly, 
and  remain  the  whole  summer,  green,  even  in  the 
greatest  heat.  All  my  neighbors  wonder  very 
much  how  my  vineyard  is  so  rich,  and  that  I 
obtain  so  many  grapes  from  it ;  and  yet  they  all 
know  that  I  have  put  no  dung  upon  it  for  ten 
years." 

This  proves,  says  Liebig,  that  a  vineyard  may 
be  retained  in  fertility  without  the  application  of 
animal  matter,  when  the  leaves  and  branches, 
pruned  from  the  trees,  are  cut  into  small  pieces, 
and  used  as  a  manure. 

The  proper  soil  for  the  grape  vine  is  of  more 
importance  than  is  generally  supposed ;  for,  as 
Mr.  Hoare  remarks  on  English  culture  (which 
will  apply  generally  to  our  own),  "  Vines  may 
be  seen  in  all  parts  of  the  country,  the  fruit  on 
which  looks  well  during  the  early  part  of  the 
season ;  but,  when  the  ripening  season  arrives, 
the  berries  become  green  and  hard."  (With  us 
under  such  circumstances,  they  do  not  color  well. ) 
"  These  results  are  sure  to  follow  when  the  roots 
grow  in  a  soil  that  is  too  wet  and  adhesive,  and 
into  which  the  sun  and  air  cannot  freely  pene- 
trate." 

The  natural  soil,  which  is  more  congenial  to 
the  growth  of  the  vine,  and  to  the  perfection  of 
its  fruit,  is  a  light,  rich,  sandy  loam,  not  more  than 
eighteen  to  twenty  inches  in  depth.  On  this  sub- 
ject, the  venerable  Rogers  offers  the  following 


124         ,  FKUIT    BOOK. 

rational  observations  :  —  "  The  vine  grows  most 
luxuriously  in  rich,  deep  soils ;  in  that  it  has 
large  shoots,  leaves,  and  perhaps  a  few'  large 
bunches  ;  but  the  shoots  and  fruit  ripen  later,  if 
they  ripen  at  all,  and  the  fruit  will  be  very  in- 
sipid. In  opposite  circumstances  these  results 
are  reversed.  In  a  shallow,  light  soil,  the  growth 
is  moderate  ;  the  shoots  are  small,  although  not 
weak ;  the  bunches  numerous,  well  ripened,  and 
of  high  flavor.  The  shoots  or  young  wood  are 
also  thoroughly  hardened,  having  prominent  buds, 
and  break  with  vigor  and  high  health  in  the 
following  year.  It  is  also  well  known  that  the 
roots  of  the  vine,  in  order  to  have  healthy,  mod- 
erately-sized shoots,  and  high-flavored  fruit,  re- 
quire a  horizontal  range,  more  or  less  extensive ; 
deriving,  it  seems,  much  benefit  from  the  influ- 
ence of  the  air  and  heat  of  the  sun,  when  near 
the  surface.  If  these  opinions  are  well  founded, 
it  is  a  matter  of  wonder  that  some  authors  have 
advised  vast  accumulations  of  the  richest  soils 
and  manures  mixed  together,  as  if  for  the  gross- 
feeding  drum-head  cabbage,  rather  than  for  the 
delicate  feeding  and  abstemious  grape  vine, 
which,  in  its  native  habitation,  is  content  to  climb 
upon  and  subsist  by  what  it  can  draw  from  the 
interstices  of  the  rock." 

Regarding  the  summer  pruning  of  the  Isabella 
Grape  in  open  culture,  our  practice  heretofore 
has  been,  in  common  with  many  others,  to  cut  or 
shorten  the  Truit,  and  other  laterals  which  spring 
out  from  the  joint  upon  the  strong  wood.  We  are, 
however,  convinced  that  this  severe  pruning  is 
improper ;  the  remarks  of  Mr.  Downing  on  this 
subject,  in  a  recent  number  of  his  popular  period- 


THE    GRAPE.  125 

ical,  is  so  philosophical  and  rational,  that  we  have 
copied  it  into  our  manual.  He  says,  "  The  native 
grapes  are  very  luxuriant  growers ;  they  make 
every  season  of  life  to  themselves  a  great  mass 
of  foliage ;  and  the  almost  universal  practice  is 
to  cut  off,  when  the  grapes  are  about  the  size  of 
peas,  every  shoot,  two  or  three  joints  beyond 
the  outermost  bunch  of  grapes.  This  is  done 
under  the  impression,  first,  that  to  leave  so  much 
young  wood  and  foliage  is  to  rob  the  growing 
fruit  of  its  fair  supply  of  food ;  and  second,  that 
every  bunch  should  be  well  exposed  to  the  sun, 
in  order  to  assist  it  in  coming  to  full  maturity. 
We  ourselves  practised  this  mode  of  summer 
pruning  for  several  years,  even  after  we  had 
doubts  of  its  propriety,  and  were  frequently  dis- 
posed to  lay  to  its  charge  the  diminished  size  of 
the  grapes,  of  which  we  are  now  confident  it  was 
the  cause." 

"In  1843  our  attention  was  attracted  by  an 
article,  from  the  able  pen  of  Dr.  Lindley,  on  this 
subject.  It  began  with  the  following  proposi- 
tions :  — 

"  (1.)  If  all  the  leaves  which  a  tree  will  na- 
turally form,  are  exposed  to  favorable  influences, 
and  receive  the  light  of  a  brilliant  sun,  all  the 
fruit  which  such  a  plant  may  produce,  will  ripen 
perfectly  in  a  summer  that  is  long  enough. 

"  (2.)  If  all  the  leaves  of  a  tree  are  exposed 
to  such  influences,  all  its  fruit  will  advance  as  far 
towards  ripening  as  the  length  of  the  summer 
will  admit  of;  it  may  be  sour  and  colorless,  but 
that  condition  will  be  perfect  of  its  kind. 

"  (3.)  But  if  all  the  fruit  which  a  healthy  tree 
will  show  is  allowed  to  set,  and  a  large  part  of 
11* 


126  FRUIT    BOOK. 

the  leaves  is  abstracted,  such  fruit,  tie  the  sum- 
mer what  it  may,  will  never  ripen. 

"  (4.)  Therefore,  if  a  necessity  exist  for  tak- 
ing off  a  part  of  the  leaves  of  a  tree,  a  part  of 
its  fruit  should  also  be  destroyed. 

"  (5.)  But  although  a  tree  may  be  able  to 
ripen  all  the  fruit  which  it  shows,  yet  such  fruit 
will  neither  be  so  large  nor  so  sweet,  under 
equal  circumstances,  as  if  a  part  of  it  is  removed  ; 
because  a  tree  only  forms  a  certain  amount  of 
secretions,  and  if  those  secretions  are  divided 
among  twenty  fruits  instead  of  ten,  each  fruit 
will,  in  the  former  case,  have  but  half  the  amount 
of  nutrition  which  it  would  have  received  in  the 
latter  case. 

"  (6.)  The  period  of  ripening  in  fruit  will  be 
accelerated  by  an  abundant  foliage,  and  retarded 
by  a  scanty  foliage." 

"  Dr.  Lindley  stated,  that  he  considered  these 
propositions  as  the  expression  of  general  truths, 
applicable  to  all  cases,  but  especially  to  the  vine. 
If  they  were  founded,  as  he  believed,  in  well-as- 
certained laws,  then  the  vigorous  summer  prun- 
ing of  the  vine  is  totally  wrong.  He  recom- 
mended, on  the  contrary,  that  not  only  should 
the  whole  crop  of  leaves  be  unpruned,  but  that 
the  lateral  shoots,  always  hitherto  removed, 
should  be  allowed  to  remain,  because  all  those 
laterals,  if  allowed  to  grow,  would,  by  the  end 
of  the  season,  have  contributed  somewhat  to  the 
matter  stored  in  the  stem  for  the  nutrition  of  the 
fruit;  because  the  preparation  of  such  matter 
would  have  been  much  more  rapid,  and  because 
the  ripening  of  the  fruit,  which  depends  on  the 
presence  of  such  matter,  would  have  been  in 


THE    GRAPE.  127 

proportion  to  the  rapidity  of  its  formation." — "  It 
is  a  mistake,"  continues  he,  "  to  imagine  that  the 
sun  must  shine  on  the  bunches  of  grapes  in  order 
to  ripen  them.  Nature  intended  no  such  thing, 
when  heavy  clusters  were  caused  to  grow  on 
slender  stalks,  and  to  hang  below  the  foliage  of 
the  branches,  attached  to  trees  by  their  strong 
and  numerous  tendrils.  On  the  contrary,  it  is 
evident  that  vines  naturally  bear  their  fruit  in 
such  a  way  as  to  screen  it  from  the  sun ;  and 
man  is  most  unwise  when  he  rashly  interferes 
with  this  intention.  What  is  wanted  is  the  full 
exposure  of  the  leaves  to  the  sun  ;  they  will  pre- 
pare the  nutriment  of  the  grape ;  they  will  feed 
it,  and  nurse  it,  and  eventually  rear  it  up  into 
succulence  and  lusciousness.  Struck  at  that 
time  with  the  soundness  and  the  force  of  this 
reasoning,  we  immediately  put  in  practice  the 
suggestions  it  contained.  We  abandoned,  for  the 
most  part,  summer  pruning  on  our  vines,  and 
recommended  it  verbally  to  many  others.  The 
result  of  three  years'  trial  has  fully  convinced  us, 
and  we  believe  all  others  who  have  tested  it,  of 
the  entire  superiority  of  the  grapes,  both  as  re- 
gards maturity  and  the  weight  of  the  crop,  in  all 
cases  where  the  common  and  severe  system  of 
summer  pruning  is  abandoned." 

"  All  that  we  find  it  necessary  to  do  now,  with 
grapes  in  the  open  air,  is,  at  the  beginning  of 
July,  to  go  over  them,  and  tie  up  to  the  trellis  or 
frame,  all  rambling  shoots.  If,  from  any  neglect 
at  the  season  of  winter  (spring)  pruning,  or 
when  the  buds  were  thinned  in  May,  too  many 
young  shoots  have  been  suffered  to  grow,  a  few 
of  them  may  be  cut  close  down  to  the  point 


128  FRUIT    BOOK. 

where  they  start,  taking  off  the  whole  branch, 
fruit,  and  leaves.  The  remaining  branches  and 
leaves  will  then  be  able  to  provide  nutriment  for 
themselves.  It  should,  however,  be  remarked, 
that  if  the  winter  pruning  and  the  spring  disbud- 
ding have  been  properly  done,  no  summer  prun- 
ing whatever  will  be  necessary.  <  But/  says 
some  person  accustomed  to  cutting  off  half  a 
cart-load  of  foliage  from  his  hardy  vines  every 
July,  *  what  am  I  to  do  with  the  mass  of  foliage, 
running  into  a  wild  wilderness,  that  I  find  upon 
my  vines  every  midsummer  ?  It  would  smother 
the  grapes.'  We  answer,  Provide  against  it  by 
pruning  back  the  side  spurs  or  shoots,  close  to 
the  leading  stems  every  winter.  And  when 
several  buds  start  out  from  the  same  place  to 
make  the  current  season's  wood,  rub  off  all  but 
two.  In  this  way  you  will  prevent  the  vine 
from  producing  too  much  wood,  or  more  fruit 
than  it  can  properly  carry ;  and  you  will  also 
allow  the  shoots  that  form  the  current  year's 
growth,  to  produce  and  retain  all  the  foliage 
which  it  is  possible  for  them  to  do,  in  order  that 
the  grapes  which  they  bear  may  have  the  ut- 
most supply  of  nutriment.  We  cannot  better 
conclude  these  remarks  than  by  the  following 
paragraph  from  Dr.  Lindley's  article.  It  relates 
to  autumn  pruning,  and  is  as  much  to  the  point 
here  as  in  England." 

"When,  however,  the  branches  have  grown 
for  many  weeks,  and  are  in  the  autumn  beginning 
to  slacken  in  their  power  of  lengthening,  theory 
says  it  is  then  right  to  stop  the  shoots  by  pinch- 
ing off  their  ends,  because  after  that  season, 
newly  formed  leaves  have  little  time  to  do  more 


THE    QUINCE.  129 

than  organize  themselves,  which  must  take  place 
at  the  expense  of  matter  forming  in  the  other 
leaves.  Autumn- stopping  of  the  ''vine  shoots  is 
therefore  advantageous  ;  for  the  leaves  which  re- 
main after  that  operation  will  then  direct  all 
their  energy  to  the  perfection  of  the  grapes." 


THE    QUINCE. 

This  fruit  is  a  native  of  Austria  and  other 
parts  of  Europe,  and  was  introduced  into  Eng- 
land at  an  early  period,  from  whence  we  probably 
received  it.  They  are  said  to  have  been  early 
used  in  Europe  for  hedges  and  fences  to  gardens 
and  vineyards.  The  medicinal  properties  of  this 
fruit  were  at  one  time  in  repute.  There  are  two 
well-known  varieties,  viz. :  the  apple  or  orange, 
and  the  Portugal  or  pear-shaped.  The  former, 
which  is  the  best  known  in  New  England,  has 
leaves  of  a  more  ovate  form,  and  bark  of  a  light- 
er color  than  those  of  the  latter.  They  both  pro- 
duce the  finest  fruit  when  grown  in  a  soft,  moist 
soil,  and  warm  exposure,  and  can  be  produced  by 
cuttings  in  such  soil.  These  trees,  or  bushes, 
should  be  planted  from  ten  to  twelve  feet  apart, 
requiring  little  pruning.  They  should,  however, 
be  kept  free  from  suckers,  and  all  old  decayed 
wood.  They  are  easily  grafted  under  the  bark 
in  early  spring,  or  budded  in  August  and  Sep- 
tember. The  orange  we  have  considered  to  be 
earlier  in  its  ripening,  than  the  Portugal.  Mc- 
Intosh  remarks  that  he  has  always  observed  the 
quince  to  succeed  the  best  on  the  alluvial  banks 
of  rivers.  There  has  been  an  increased  atten- 
tion to  the  cultivation  of  the  quince,  for  a  few 
years  past,  as  a  market  fruit. 


130  FRUIT    BOOK. 


THE    RASPBERRY. 

This  fruit,  which  has  improved  greatly  under 
cultivation,  is  easily  grown,  as  the  old  plants  send 
up,  annually,  plenty  of  suckers  from  their  roots, 
which  should  be  taken  up  in  autumn  or  spring, 
and  planted  where  they  are  to  remain.  In  the 
selection  of  young  sucker  shoots,  to  set  in  the 
spring,  choose  those  that  are  of  strong  growth, 
from  three  to  four  feet  high,  detached  from  the 
old  stools  with  good  roots ;  prune  the  top  to  the 
first  good  bud  ;  plant  them  in  rows  four  feet  and 
a  half  or  five  feet  asunder,  by  three  feet ;  prune 
out  all  dead  stems,  of  the  last  summer  bearers, 
from  the  old  roots,  as  the  same  shoots  or  stems 
never  bear  but  once,  being  succeeded  by  young 
shoots  produced  from  the  root,  every  summer, 
which  becomes  barren  next  year,  and  perishes 
the  following  winter,  and  should  be  now  cut  out 
as  above,  close  to  the  ground ;  part  of  the  young 
shoots  should  also  be  cut  away,  leaving  but  four 
or  five  of  the  strongest  on  each  stock.  Prune  off 
the  tops  of  those  that  remain,  leaving  them  about 
five  feet  high,  which  increases  the  size  of  the 
fruit,  as  well  as  encourages  the  growth  of  suck- 
ers for  the  following  year.  This  cutting,  how- 
ever, should  not  be  done  in  the  spring,  until  all 
chance  of  severe  frost  is  over.  The  stems  should 
afterwards  be  tied  lightly  together  at  the  top,  or 
to  stakes  placed  in  the  ground.  With  regard  to 
the  proper  soil  for  this  fruit,  different  opinions 
have  existed.  Mclntosh  says,  "  All  that  is  re- 
quired, we  think,  is  a  deep,  rich,  and  humid  soil ; 
for  upon  shallow,  dry,  and  poor  soils,  they  neither 


THE    GOOSEBERRY.  131 

produce  such  fine  fruit,  nor  do  the  plants  last  as 
long.  In  deep  alluvial  soils,  this  fruit  attains  a 
perfection  seldom  seen  elsewhere." 

Cultivators  generally  approve  of  a  soil  of  the 
above  description,  and  most  of  them  recommend 
a  situation  either  naturally  or  artificially  shaded. 
This  is  very  necessary  here,  under  our  July  and 
August  sun,  that  the  plants  may  be  grown  in  a 
half  shady  position.  Some  cultivators,  with  the 
view  of  obtaining  large  fruit,  cut  away  all  the 
suckers,  and  also  the  young  wood ;  by  that  means, 
larger  fruit  is  obtained,  but  the  plants  are  ren- 
dered useless  for  future  bearing,  and  are  conse- 
quently destroyed,  and  fresh  plantations  must  be 
formed. 

Among  the  varieties  of  raspberries  which  we 
have  seen,  the  Franconia  Red,  Fastolff,  Red  Ant- 
werp, and  the  White  Antwerp,  are  the  most  de- 
sirable sorts  for  cultivation.  The  Fastolff  ranks 
the  highest,  for  size,  of  either  sort.  Dr.  Brinkle, 
of  Philadelphia,  has  raised  some  new  varieties 
not  yet  introduced  here. 

THE    GOOSEBERRY. 

The  gooseberry,  in  its  wild  or  uncultivated 
state,  is  found  in  most  countries  of  Europe,  as  also 
in  this  country.  They  have  increased  in  size  un- 
der cultivation,  and  the  varieties  are  now  so  ex- 
tensive, that  their  names  alone  would  occupy 
more  space  than  could  be  appropriated  in  this 
compilation.  Seven  hundred  and  twenty-two  are 
enumerated  by  Lindley ;  these  are  divided  or 
classed  according  to  their  colors  —  white,  green, 
yellow,  red,  and  dark  purple.  These  differ  much 


132  FRUIT    BOOK. 

in  quality ;  some  of  the  largest  fruit,  having  a 
thick  skin,  are  fit  only  for  cooking,  while  others 
are  fine  for  the  table.  In  our  importations  of  this 
fruit,  we  have  invariably  sent  for  those  only  which 
are  considered  the  best  table  varieties,  without 
regard  to  names.  We  cultivate  nineteen  sorts, 
received  four  years  since  from  Europe,  as  the 
best  table  varieties ;  these  differ  in  size  and  in 
color.  The  gooseberry  bush  will  flourish  in 
almost  any  soil,  but  that  which  is  humid  and  rich- 
ly manured  will  produce  the  largest  fruit.  "  The 
best  soil,"  says  Rogers,  "  is  a  fine  fresh  loam, 
neither  too  heavy  nor  too  light,  eighteen  inches 
deep,  and  if  resting  on  a  sub-soil  of  clay,  so  much 
the  better."  They  should  be  set  in  the  most  open 
and  airy  situation  in  the  garden  ;  as  in  a  confined 
and  close  location,  as  well  as  in  the  hot  sun  with- 
out a  good  circulation  of  air,  they  are  exceedingly 
inclined  to  mildew.  To  destroy  the  green  worm, 
as  also  the  small  orange-colored  aphides,  which 
often  injure  the  bushes  and  destroy  the  fruit,  we 
sprinkle  the  plants  with  salt  and  water  early  in 
the  spring,  before  the  leaves  are  developed;  the 
'mixture  may  then  be  made  so  strong  as  to  whiten 
the  branches,  without  affecting  the  future  crop  of 
fruit.  Should  the  leaves  or  buds  be  in  part  ex- 
panded, the  brine  should  be  greatly  reduced,  say 
one  quart  of  salt  to  about  eight  gallons  of  soft 
water,  applied  over  the  bushes  from  the  nose  of  a 
watering  pot.  One  of  the  best  situations  for  this 
fruit  is  upon  moist  and  warm  hills. 

These  bushes  are  easily  raised  from  cuttings, 
provided  you  have  moist  soil,  by  placing  them  into 
the  ground,  immediately  upon  the  falling  of  the 
leaf,  when  the  shoots  of  the  summer  are  well  rip- 


THE    CURRANT.  133 

ened,  or  very  early  in  the  following  spring.  These 
should  be  taken  from  the  strongest  and  cleanest 
shoots  of  the  last  summer's  growth,  rubbing  off  the 
buds  to  within  three  or  four  at  the  top ;  they 
should  then  be  inserted  from  three  to  five  inche.s 
deep,  according  to  the  nature  of  the  soil  and 
situation;  all  buds  that  may  push  below  those 
left  at  the  top,  to  form  the  head  of  the  bush, 
should  be  cut  away.  Gooseberries  bear  their 
fruit  on  the  last  year's  shoots,  and  on  short  natu- 
ral studs  or  spurs  ;  they  will  continue  to  bear  on 
the  same  buds  or  spurs  for  many  years,  especially 
if  the  branches  are  kept  open  and  free  for  the  ad- 
mission of  the  sun  and  air.  To  have  large  fruit, 
they  should  be  trained  to  resemble  a  well-formed 
tree  in  miniature  ;  the  ground  around  the  bushes 
should  be  enriched  with  well-rotted  manure ;  cut 
out  all  decayed  or  irregular  branches,  let  none  be 
permitted  to  grow  across  each  other ;  also  the  su- 
perabundant lateral  shoots  of  the  last  summer,  on 
the  old  wood  near  the  ground,  only  retaining  here 
and  there  one  in  vacant  parts,  to  form  successional 
bearers,  and  to  supply  the  places  of  unfruitful 
branches.  * 


THE    CURRANT. 

The  white,  red,  and  black  currants  are  the  va- 
rieties in  cultivation ;  the  two  first  are  indigenous 
to  Britain.  The  white,  which  is  supposed  to  be 
a  hybrid,  accidentally  produced  by  culture,  and 
has  been  brought  to  a  high  degree  of  cultivation 
by  the  Dutch  (who  do  not,  however,  claim  it  as  a 
native  of  Holland),  are  the  varieties  which  our 
gardens  at  this  time  present.  They  are  all  justly 
12 


134  FRUIT    BOOK. 

considered  to  be  among  our  most  desirable  and 
wholesome  fruits.  Lindley  describes  six  sorts, 
and  the  Fruit  Catalogue  of  the  London  Horticul- 
tural Society  enumerates  fourteen.  The  follow- 
ing we  consider  among  the  best :  Knight's  Large 
Red,  a  fine  fruit  considerably  larger  than  the  Red 
Dutch.  May's  Victoria;  a  new  variety  which 
we  saw  at  Wilson's  Nursery,  in  Albany,  hanging 
upon  the  bushes  late  in  the  season ;  producing 
long  bunches  of  handsome  red  fruit,  larger  than 
any  variety  we  had  previously  seen.  Black  Na- 
ples ;  large  dark-colored  fruit.  White  Dutch ; 
this  is  the  finest  flavored  currant  we  cultivate,  pro- 
ducing abundantly  ;  fruit  amber  color,  and  trans- 
parent. Red  Dutch;  dark-red  fruit,  with  full 
bunches,  rather  more  acid  than  the  white. 

When  the  currant  is  planted  out,  it  ought  not 
to  be  suffered  to  have  any  limbs  within  six  inches 
of  the  ground,  but  should  be  made  to  have  a  clear 
and  straight  trunk  to  that  height.  When  the 
shoots  come  out,  they  should  be  thinned  to  four  or 
six,  which  are  to  be  the  future-bearing  branches, 
and,  by  shortening  these  at  the  end  of  the  first 
t  year,  you  double  the  number  of  limbs.  This  we 
consider  the  best  method  of  pruning  currants ; 
trained  and  pruned  in  this  way,  they  occupy  little 
space,  and  therefore  admit  of  the  ground  between 
the  rows  being  cultivated  with  other  crops. 

The  same  instructions  for  the  culture  of  the 
gooseberry  will  apply  in  the  main  to  this  fruit, 
with  the  exception  that  they  do  not  require  the 
like  airy  situation,  as  they  are  not  liable  to  mil- 
dew. Both  fruits  do  better  when  set  in  open  in- 
closures  than  against  fences  or  walls.  High  manur- 
ing is  as  essential  for  the  production  of  large  ber- 


STRAWBERRY.  135 

ries  in  the  currant  as  in  the  gooseberry.  Autum- 
nal planting  is  preferable  to  the  spring.  They 
should  be  set  at  about  five  feet  distance  each  way, 
and  no  branches  suffered  to  grow  within  five  or 
six  inches  from  the  ground ;  all  the  laterals  below 
this  being  rubbed  off,  and  the  bushes  grown  in  the 
form  of  a  small  tree.  The  insects  which  infest 
the  gooseberry  are  the  same  with  this  fruit,  and 
the  same  method  used  for  their  extermination. 
Currants  and  gooseberries,  when  planted  by  the 
sides  of  walks  and  alleys,  are  very  cumbersome, 
in  general.  It  is  better  to  plant  them  in  quarters 
by  themselves,  and  to  make  new  plantations  every 
fifth  or  sixth  year;  for  young  plants  produce 
handsomer  fruit  than  old  ones,  and  more  plenti- 
fully. 

STRAWBERRY. 

There  are  numerous  varieties  of  this  fruit,  and 
new  sorts  are  constantly  being  produced  in  Eu- 
rope, as  well  as  in  our  country.  The  late  Presi- 
dent of  the  London  Horticultural  Society,  of  Lon- 
don, Thomas  Andrew  Knight,  had  not  less  than 
four  hundred  varieties  of  this  fruit  in  his  garden, 
almost  all  of  his  own  raising.  Few  plants  multi- 
ply more  readily  than  the  strawberry,  either  by 
succors  from  the  main  stem,  or  by  runners,  which 
extend  to  a  considerable  length,  and  strike  root 
at  every  joint,  from  which  a  new  plant  springs. 
These,  when  rooted,  are  separated  from  the  parent, 
and  planted  out  where  they  are  to  remain.  They 
are  also  increased  by  seeds. 

The  Alpine  varieties  are  thus  raised  by  many. 
The  seeds  are  sown  in  the  spring,  in  a  bed  of  light 


136  FRUIT    BOOK. 

rich  mould ;  and  by  August  the  plants  will  be  of 
a  proper  size  for  setting  out.  These  differ  from 
other  sorts  in  quickness  of  bearing,  as  most  others, 
sown  in  the  spring,  will  not  produce  fruit  under 
two  years.  The  Alpine  will  continue  to  bear 
fruit  throughout  the  season  ;  but,  although  a  con- 
stant succession  of  fruit  is  obtained  through  the 
season  of  vegetation,  the  supply  is  but  very  lim- 
ited, and  it  is  consequently  not  a  profitable  varie- 
ty for  common  culture.  There  are  a  number  of 
fine  varieties  in  general  cultivation,  prolific,  and 
of  fine  flavor.  Among  these  are  the  following : 


Swainstone's  Seedling 
Black  Prince, 
Hovey's  Seedling, 


Iowa, 

Early  Virginia. 

Bishop's  Orange. 


These  are  all  desirable  sorts  ;  the  Early  Vir- 
ginia is  generally  considered  to  be  the  most 
profitable  early  fruit  for  the  market. 

"  With  respect  to  the  season  for  planting  this 
fruit,  opinions  are  somewhat  at  variance  ;  some 
recommending  autumn,  and  others  spring  (we 
prefer  the  latter  in  our  region).  If  the  plants  are 
strong,  and  have  been  selected  from  the  earliest 
runners,  they  will  succeed  very  well  if  planted 
in  the  fall.  Gamier,  an  English  cultivator,  makes 
his  beds  in  August,  or  as  soon  as  the  fruit  is  gath- 
ered. Keen,  however,  says,  he  has  '  always  found 
the  spring  better,  planting  them  in  beds  containing 
three  or  four  rows,  and  the  plants  in  each  row  at 
a  certain  distance  from  each  other,  leaving  an  al- 
ley between  each  bed  the  distance  of  the  rows.' 
Lindley  '  prepares  the  ground  for  his  plants  by 
trenching  twenty  inches  deep,  and  adding  a  quan- 
tity of  half-rotted  dung ;  the  roots  of  strawberries, 
penetrating  as  they  do  to  a  considerable  depth,  it 


STRAWBERRY.  137 

is  at  their  extremities  that  they,  in  common  with 
all  plants,  take  up  their  nourishment/  He  plants 
in  beds  of  four  rows  each,  with  alleys  from  two 
feet  to  two  feet  and  a  half  between  the  beds.  The 
stronger  growing  sorts  are  set  fifteen  inches  apart 
between  the  rows,  and  the  same  distance  between 
each  plant.  The  medium- sized  growers  (Early 
Virginia)  are  allowed  twelve  inches  each  way; 
and  the  smaller  growing,  such  as  the  Alpine, 
twelve  inches  by  nine.  Shaded  and  dark  situa- 
tions, or  under  the  drip  of  trees,  although  some- 
times chosen,  are  unfavorable  for  this  fruit.  They 
ought  to  be  accommodated  with  an  open,  airy,  and 
warm  exposure. 

"  After  the  plantation  is  once  made,  the  princi- 
pal attention  required  is,  keeping  the  ground  free 
from  weeds  by  repeated  hoeing.  The  practice  of 
Keen  is  not  only  to  keep  the  ground  clear  from 
weeds,  but  on  no  account  to  allow  any  other  crop 
to  be  planted  between  the  rows ;  and  I  recommend 
(says  he)  to  scatter  some  loose  straw,  or  long 
dung,  between  the  rows,  as  it  serves  to  keep  the 
ground  moist,  enriches  the  strawberry,  and  forms 
a  clean  bed  for  the  trusses  of  fruit  to  lie  upon ; 
and  thus,  by  a  little  extra  trouble  and  cost,  an 
abundant  crop  may  be  obtained." 

Some  cultivators  recommend  cutting  off  the 
leaves  of  strawberry  plants  in  autumn;  while 
others,  with  better  reason,  highly  disapprove  of 
this  course  ;  also  the  practice  of  digging  between 
the  rows  in  autumn.  Knight,  and  also  Young, 
says,  "  that  this  practice  of  digging  shortens  the 
lateral  roots,  and  the  plants  not  only  lose  the 
true  sap,  which  such  roots  abundantly  contain, 
but  the  organs  themselves,  which  the  plants  must 
12* 


138  FRUIT    BOOK. 

depend  upon  for  supplies  of  new  food  in  the 
spring,  must  be,  to  a  considerable  extent,  de- 
stroyed." Strawberry  beds  in  this  latitude  should 
be  covered  in  the  fall  with  leaves,  straw,  litter,  or 
seaweed ;  this  last  article  we  have  used  in  pre- 
ference to  any  other  material,  as  it  is  not  subject 
to  heat  and  rot,  and  is  more  easily  removed  in 
the  spring. 

The  method  of  cultivating  the  strawberry  in 
hills,  we  approve,  particularly  for  the  larger 
growing  varieties.  Cutting  off  the  runners  as 
they  appear ;  the  roots  will,  under  this  treatment, 
throw  out  a  greater  quantity  of  fruit,  arid  larger 
berries.  This  course  of  culture  is  peculiarly  well 
adapted  for  a  weedy  soil,  as  these  are  more  easily 
eradicated  from  around  the  plants. 

The  practice  of  Keen,  already  quoted,  is  as 
follows,  "  After  the  beds  are  planted,  I  keep  them 
as  clear  of  weeds  as  possible,  and  on  no  account 
allow  any  other  crop  to  be  planted  between  the 
rows.  In  the  autumn  I  always  have  the  rows 
dug  between,  for  I  find  it  refreshes  the  plants 
materially ;  and  I  recommend  to  those  to  whom  it 
may  be  convenient,  to  scatter  in  the  spring,  very 
lightly,  some  loose  straw  or  long  dung  between 
the  rows.  It  serves  to  keep  the  ground  moist, 
enriches  the  strawberry,  and  forms  a  clean  bed 
for  the  trusses  of  fruit  to  lie  upon."  We  should 
not  coincide  with  the  above  directions  entirely, 
particularly  in  digging  between  the  rows  in  au- 
tumn, believing  with  a  distinguished  cultivator  of 
this  fruit,  that,  "  by  shortening  the  lateral  roots  in 
autumn,  the  plants  not  only  lose  the  true  sap 
which  such  roots  abundantly  contain,  but  the  or- 
gans themselves,  which  the  plants  must  depend 


FRUIT    TREES,    GIRDLED    BY    MICE.  139 

upon  for  supplies  of  new  food  in  the  spring,  must 
be,  to  a  considerable  extent,  destroyed." 

The  following  method  of  cultivating  the  straw- 
berry we  think  one  of  the  best :  Early  in  the  spring, 
select  young  runners  of  the  past  season,  strike 
out  the  rows  three  feet  apart,  setting  the  plants 
about  one  foot  distance  in  the  rows.  These  plants 
will  cover  the  beds  the  first  season,  and  produce 
well  the  following  year.  After  bearing,  they  are 
then  dug  in,  which  is  done  every  season,  the 
plants  bearing  but  once ;  a  new  plantation 
being  made  every  spring.  This  method  is  prac- 
tised successfully  by  Mr.  J.  C.  Lee,  at  his 
grounds  on  Dearborn  Street,  Salem,  Mass. 

FRUIT    TREES,    GIRDLED    BY   MICE. 

The  meadow  or  field  mouse  frequently  injures 
or  destroys  trees,  particularly  in  winter,  when 
there  are  deep  snows,  by  gnawing  the  bark  quite 
round  the  limb  through  into  the  wood. 

The  best  method  to  preserve  such  trees  is  to 
procure  long  scions,  and,  as  soon  as  the  bark  will 
peel,  which  will  take  place  on  the  movement  of 
the  sap,  to  insert  them  by  bark  grafting  or  inarch- 
ing one  end  under  the  living  bark  below  the  de- 
barked circle,  and  the  other  under  the  correspond- 
ing bark  above ;  then  take  strong  bass  matting, 
and  bind  it  closely  above  and  below,  covering  the 
whole  with  a  composition  of  clay,  cow  manure, 
and  hair  finely  incorporated,  in  order  to  keep  out 
the  sun  and  air.  Each  end  of  the  scion  must  be 
pared  away  upon  one  side,  previous  to  their  being 
set,  as  described  in  the  article  "  Grafting  under 
the  Bark." 


140  FRUIT   BOOK. 

The  above  process  is  more  successful  upon  the 
apple,  pear,  and  quince,  than  upon  the  plum, 
cherry,  or  peach. 

GATHERING  AND  PRESERVING  PEARS. 

In  gathering  fruits  from  standard  trees,  it  is 
desirable  that  the  ladder  should  be  of  such  form 
as  not  to  injure  or  bark  the  limbs,  the  best  sort 
is  undoubtedly  the  Step  Ladder.  "  These  have  a 
fulcrum,  or  back,  by  which  they  stand  nearly  per- 
pendicular, and  independent  of  any  other  object. 

This  fulcrum  is  removeable  at  pleasure,  being 
kept  in  its  proper  position  by  two  iron  bars,  which, 
when  removed,  fall  back  on  the  ascending  part. 
The  steps  in  such  ladders  are  flat,  instead  of 
round,  as  in  most  other  ladders,  and  hence  are 
less  fatiguing  to  the  feet  of  the  operator.  The 
Double  Ladder  differs  only  from  the  above  in 
having  two  ordinary  ladders  fixed  together  at  the 
top  upon  an  iron  axle,  the  one  acting  as  a  ful- 
crum to  the  other." 

Of  the  instruments  called  "  Fruit  Gatherers," 
there  are  many  sorts :  one  of  the  best  is  SauPs, 
which  consists  of  a  pair  of  cutters  attached  to  a 
long  pole,  which  may  be  lengthened  by  screwed 
joints  or  otherwise.  The  operating  lever  may  be 
attached  to  any  part  of  the  pole ;  the  lever  of  the 
moveable  blade  has  a  spring  under  it,  to  keep  it 
open,  and  the  communicating  spring  passes  over 
a  pulley ;  the  cutters  are  so  connected  to  the  pole 
by  a  joint  and  arch,  that  they  may  be  set  at  any 
angle  required,  for  the  purpose  of  getting  at  the 
fruit  readily ;  a  basket  is  placed  under  the  pulley 
and  cutting  part,  for  the  reception  of  the  fruit. 


GATHERING    AND    PRESERVING   PEARS.      141 

Regarding  the  best  method  of  keeping  or  ripen- 
ing our  fine  melting  winter  pears,  but  few  in- 
structions have  as  yet  been  given  in  our  country ; 
more  has  been  done  in  Europe.  Hitt,  in  his 
Treatise  on  Fruit  Trees,  says,  "  After  laying  the 
fruit  in  the  fruit  room  to  sweat,  and  having  wiped 
them  dry  with  a  linen  cloth,  they  are  then  packed 
in  earthernware  jars,  between  layers  of  well- 
dried  moss.  When  the  jars  are  full,  they  are 
stopped  with  plugs  as  close  us  possible,  and  bur- 
ried  a  foot  or  more  in  sand."  Mclntosh  writes, 
"  Sand,  paper,  sawdust,  chaff,  charcoal,  peat-earth, 
coal  ashes,  &c.,  have  all  been  used  to  pack  fruit 
in ;  of  these,  dry  sand,  charcoal,  peat^earth,  and 
coal  ashes,  are,  in  our  opinion,  the  best  medium 
in  which  to  pack  the  fruit."  Mr.  Ingram,  of  Scot- 
land, "  finds  that  for  winter  pears  two  apartments 
are  requisite,  a  colder  and  a  warmer ;  but  the 
former,  though  cold,  must  be  free  from  damp. 
From  it  the  fruit  is  brought  into  the  warmer 
room  as  wanted;  and,  by  means  of  increased 
temperature,  maturation  is  promoted,  and  the 
fruit  rendered  delicious  and  mellow ;  the  Chau- 
montel  Pear,  for  example,  is  placed  in  close 
drawers,  so  near  to  the  stove,  that  the  tempera- 
ture may  constantly  be  between  sixty  or  seventy 
degrees  of  Fahrenheit;  for  most  kinds  of  fruit, 
however,  a  temperature  equal  to  fifty-five  degrees 
is  found  sufficient."  Mr.  Robert  Thompson,  of 
the  London  Horticultural  Society,  has  found  that 
both  pears  and  apples  keep  longest  when  packed 
in  dry  fern,  in  boxes  or  hampers,  and  placed  in 
a  dry  shed  or  cellar,  where  but  a  slight  change 
of  temperature  takes  place.  Mclntosh  prefers 
to  keep  his  pears  on  the  shelves  of  the  fruit  room, 


142  FRUIT   BOOK. 

in  single  layers,  so  that  any  which  begin  to  decay 
may  be  easily  picked  out.  This  has  been  our 
practice.  "  Cellars,  if  dry,  as  is  justly  said,  and 
not  subject  to  become  heated  from  any  cause,  are 
much  better  situations  for  keeping  fruits  in,  than 
lofts  or  garrets,  their  temperature  being  much 
less  liable  to  change ;  and  as  a  low  and  uniform 
temperature  is  the  means  of  preservation  for  all 
fruits,  the  necessity  of  a  due  attention  to  this 
particular  will  be  at  once  apparent." 

In  gathering  fruits,  a  dry  day  should  be  chosen, 
particularly  for  winter  pears  and  apples  ;  and  the 
middle  of  the  day  should  be  preferred,  when  the 
foliage  and  fruit  are  pefectly  dry. 

"  All  summer  fruit,"  says  the  venerable  Eogers 
of  Southampton,  "  should  be  gathered  in  the  cool 
of  the  morning ;  they  are  then  more  juicy  and 
high  flavored ;  if  gathered  in  the  heat  of  the  day, 
they  are  vapid,  and  not  half  so  refreshing  to  the 
palate,  as  when  gathered  before  the  sun  has 
much  power ;  but  in  regard  to  gathering  the  more 
valuable  and  winter  fruits,  the  case  is  wholly 
different."  It  is  also  important  that  keeping 
pears  should  be  as  completely  ripened  as  the 
climate  and  season  will  admit  of ;  for  if  they  are 
gathered  before  maturity,  they  shrivel,  and  do 
not  keep  so  well ;  hence,  old  Tusser,  in  his  "  Five 
Hundred  Points  of  Good  Husbandry,"  says,  — 

"  Fruit  gathered  too  timelie,  will  taste  of  the  wood, 
Will  shrink  and  be  bitter,  and  seldome  prove  good ; 
So  fruit  that  is  shaken,  or  beat  off  a  tree, 
With  bruising  in  falling,  soon  faultie  will  be." 


I 

American  Red  Juneating- 

ND 

APR  1 

Page. 
.-35 
47 

EX. 

.  ES. 

Pi 

ige. 
38 
47 
40 
47 
44 
42 
43 
46 
42 
42 
43 
48 
39 
46 
46 
45 
37 
37 
40 
39 
44 
45 
36 
35 
35 
45 
43 
38 
39 

88 
91 
76 
77 
71 
94 
75 
81 
65 
67 
93 
61 
92 
94 
79 
67 
73 
56 
79 
94 
77 
70 

Maiden's  Blush 

-  «•  37 

M*  h      1  TT            P* 

TVT    "  f-                          PPm 

.  .    41 

M        Vi 

•  ••40 

N       t             ^    "f         h 

Can  n  A      , 

•    •  46 

N     fh         S 

T)              W*   <•      ^       t 

43 

n  H     P' 

•  «.  36 

p  ey  ^pp111 

35 

p.  ,             p. 

~V     1     TT            f 

•  •'  34 

.ricKman  Jrippin 

Early  Red  Margaret  

-.35 

Porter  

40 

Rambo,  or  Romanite  
Ramsdel's  Red  Pumpkin  Sw't 

Franklin  Golden  Pippin-  • 

-.37 
.  ..  49 

«  •  40 

T?   d  T          t  ' 

r          t  * 

-.  •  39 

T?h   H     T   1      H  P 

TTb              P'       " 

•  "36 

&ioiie  pippin 

TT    bb     d  t        N             h 

..  .  44 

a  ,              ,     ^             .           - 

•"49 

rry     pp  ^ 

c         6  o        am 

_.           p. 

Bummer  t^ueen 

KilhamHill  

.-38 

Superb  Sweet  

T              i.i    J^            i 

A~l 

Williams's  Favorite  Red  

Lyman's  Large  Summer  • 

-  48 
PE  ft 

R  S. 

A    rl 

Flemish  Beauty  

"RUT          F 

.  .   RR 

Frederic  of  Wurtemburg.  •  •  • 
Fulton  •• 

Tip    6  '  rl'A          1* 

R           'rl'A          hp 

"•87 

T>                 /     T>n 

n    *•  M 

Beurre  Diel        

09 

Golden  Beurre  of  Bilboa 

Heathcote     ...                 • 

Black  Pear  of  Worcester  • 

.-86 

iff*    P          f     f 

KQ 

jaunt  s  v^onnecuouc 

Bon  Chretien  Fondante  •  • 
Bourgmestre  of  Boston  •  • 

...72 

...  84 

Josephine,  or  Jaminette  

wre  ce 

Cabot  •  » 

*79 

Catillac  

.  .  .     QA 

Louise  Bonne  de  Jersey  

"  •  65 

iiaaaieine^ 

_,         ,. 

Muscaaine                            • 

Duchesse  d'Anerouleme.  -  • 

.-69 

Newtown  Vir^alieu  

144 


INDEX. 


83 
56 
73 
91 
82 
71 
65 
93 
69 
57 
75 
63 

:  AC 

103 
103 
101 
102 
101 
100 
102 
102 
98 
99 
100 
100 
99 

L  U 

110 
109 
110 
108 
111 
109 
111 
112 
110 
110 
109 
109 
109 
113 
107 

ER 

116 
116 
115 
115 
117 
118 
116 
117 
117 

117 

St  Ghislain  • 

61 

59 
59 

70 
86 

OK 

p&  .  e  ».   may 

Summer  Frankreal  

Petre  

Surpass  Virgalieu  

rri     e  6  oc.  uermd  n 

jsurpasse  ftt.  uermain 

"R                rJ 

TT  h          <•       * 

•  63 
•  91 

"R            H        P   ' 

Van  Mons'  Leon  le  Clerc  •  •  • 

~R     t' 

Rousselet  Hatif  

Wilkinson                 •  •  • 

7K 

Williams's  Bon  Chretien-  •  • 
Winter  Nelis 

•  57 

CK 

Seckel  

P  E 

H  ES  . 

102 
100 
102 
102 
101 
101 
100 
100 
99 
99 
101 
99 

110 
112 
108 
108 
107 
108 
107 
113 
111 
112 
112 
110 
113 
112 

118 
115 
118 
115 
117 
118 
117 
116 
117 

Beautv  of  Vitrv 

Malta 

Pol  ia  ria  vif  rv- 

Morris's  White  Rareripe-  -  -  - 

Congress  Clingstone  

iiurray  s  •*^vriy  -Ann 

ui  m  x  n  (j  ingstone 

Crawford's  Early  Melocoton 
Crawford's  Late  Melocoton-  • 

Urange  J?  reestone 

Red  Cheek  Melocoton  

Red  and  Yellow  Rareripe-  •  • 
White  Blossom  •       • 

r          TVT 

M  S. 

P 

1*1    t>   a 

z?                  °  . 

Kirk's  Plum  

Brevoort's  Purple  Wash'ton 

M 

r         'Pi 

n  i 

Cruger's  Scarlet  Gage  

Prince's  Imperial  Gage  

jjana  s  iciiow  wage 

T>         'PI 

xtoe   ^Autu        u  ge 

Q,  *    ,    p 

fenarp  s  x^mperor 

o*      r 

W     'hi    S        9     rir 

T             '   1  <rW 

White  Sweet  Damson  

R  1  ES. 

Manning's  Black  Bigarreau- 

imperial  uctoma. 

C  H 

Black  Heart  •  

Mottled  Bigarreau  

r:         P 

Plumstone  Morello  

Early  Red  and  Yellow  

W  *f     1 

Pi    n 

Tirv!-*     TD- 

VVnite  Mazzara 

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